Cakes & CupcakesNo. 3916 · The 2026 edition
Pumpkin Spice Cupcakes with Cinnamon Brown Sugar Frosting
Moist pumpkin spice cupcakes topped with a luscious cinnamon brown sugar frosting—perfect for fall!
Our own summary of the original — the full post and photos live at partylicious.net.
These pumpkin spice cupcakes start with a simple boxed cake mix enhanced with real pumpkin for extra moisture and flavor. The star is the homemade cinnamon brown sugar frosting, whipped until light and fluffy. Bake up a batch for any autumn gathering or cozy night in.
Ingredients
Directions
- Set your oven to 350°F.
- Line 18 to 24 cupcake tins with paper liners.
- In a large bowl, combine the spice cake mix, eggs, water, oil, and canned pumpkin.
- Using a hand or stand mixer, beat on medium speed for 1 to 2 minutes until the batter is smooth.
- Fill each cupcake liner about three-quarters full with batter.
- Bake for 15 to 18 minutes. Insert a toothpick into the center of a cupcake; if it comes out clean, they are done.
- Remove the cupcakes from the tins and let them cool completely before frosting.
- For the frosting, beat the softened butter until light and fluffy, about 2 to 3 minutes. Add the brown sugar and continue beating for 4 to 5 minutes until well combined.
- Add the powdered sugar, vanilla, cinnamon, and a pinch of salt. Mix for another 2 to 3 minutes until very light and fluffy.
- If the frosting is too thick, stir in 1 to 2 tablespoons of milk or cream until you reach the desired consistency.
