Pumpkin Cupcakes with Cream Cheese Frosting

5 from 4 votes

These pumpkin cupcakes with cream cheese frosting will melt in your mouth. Made with a cake mix, these cupcakes are easy but still delicious!

Prep Time5

Cook Time12

Total Time17

Course: Dessert

Cuisine: American

Servings:

Cost: $11.21 Recipe, $0.93 per Serving

1 box Cake Mix
2 cups pumpkin puree (or 1 can 100% pumpkin. Make sure you also see how to make pumpkin puree easily to save you money.)
pumpkin pie spice

Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
In a large mixing bowl, combine the cake mix and pumpkin puree. Mix until smooth and well combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 12–16 minutes, or until the tops spring back when lightly pressed or a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and let them cool completely before frosting.
To make the frosting, beat the softened butter and cream cheese together with an electric mixer until smooth and creamy.
Gradually add the powdered sugar, beating for 3–4 minutes until light and fluffy. Add the milk, if needed, to reach your desired consistency.
Frost the cooled cupcakes and, if desired, lightly sprinkle the tops with pumpkin pie spice before serving.

Refrigerate any leftover cupcakes covered for up to 4-5 days.