Pumpkin Spice Cupcakes with Cream Cheese Frosting

By Glenda Ratcliff October 10, 2020
Dress up a boxed cake mix with the tastes of fall in these pumpkin spice cupcakes with cream cheese frosting. 

You’ll need:
  • 1 box spice cake mix 
  • 1 box instant vanilla pudding mix 
  • 1/2 can pumpkin 
  • 3 eggs
  • 1/2 cup canola oil
  • 1/2 cup water 
  • 1 teaspoon cinnamon
  • 1/2 cup finely chopped pecans (optional)
Mix all ingredients together except pecans, fold those in last. Fill paper cupcake liners 2/3 full. I use an ice cream scoop for a perfect measure every time.  Bake according to box directions. Cool completely before frosting.

For the Cinnamon Cream Cheese Frosting:
  • 2 8 oz. packages of cream cheese - room temperature
  • 2 sticks of butter - room temperature
  • 1 tablespoon good vanilla extract
  • 5 cups of powdered sugar - approximately 
  • 1 tablespoon cinnamon (or to taste) 
Cream ingredients together using hand mixer or stand mixer. 

Pipe frosting in a swirl pattern using a large pastry bag and a 1M tip. You can also cut the corner off a plastic sandwich bag that you’ve filled with the frosting and pipe the icing this way.

Sprinkle with finely chopped pecans if desired.

*Note: If you plan to frost these cupcakes with a knife instead of a piping bag, you can cut the frosting recipe in half.