Cakes & CupcakesNo. 1624 · The 2026 edition
Pumpkin Cupcakes with Cream Cheese Frosting
Moist pumpkin cupcakes with creamy, sweet frosting—easy and perfect for fall!
Our own summary of the original — the full post and photos live at eatingonadime.com.
These pumpkin cupcakes start with a simple cake mix plus pumpkin puree, baked until fluffy. The cream cheese frosting is luscious and easy to whip up. Finish with a sprinkle of pumpkin pie spice for a festive touch.
Ingredients
Directions
- Heat your oven to 350°F.
- In a bowl, stir together the cake mix and pumpkin puree until smooth and fully incorporated.
- Line a muffin tin with 12 paper liners and fill each about two-thirds full with the batter.
- Bake for 12 to 16 minutes, until the tops spring back when lightly touched.
- Take the cupcakes out of the oven and let them cool completely before adding any frosting.
- Using an electric mixer with a whisk attachment, beat together the softened butter and cream cheese until creamy.
- Gradually add the powdered sugar, whisking for 3 to 4 minutes. If the frosting seems too thick, mix in up to 1 tablespoon of milk.
- Once the cupcakes are fully cool, spread or pipe the frosting onto them. For extra flavor and decoration, dust with a little pumpkin pie spice.
