When the air turns crisp and leaves start to fall, it’s time for some cozy baking! To celebrate the season, I’ve got a fantastic treat that captures all the warm, spicy flavors of autumn: Easy Pumpkin Cupcakes with Cake Mix. These cupcakes are incredibly quick to make—perfect for those days when you want something delicious without spending hours in the kitchen. By using a boxed cake mix, you can whip up a batch with just a few simple ingredients.
The addition of pumpkin puree makes these cupcakes not only moist but also super flavorful. And let’s not forget the delightful pumpkin pie spice—that magical blend that brings back memories of family gatherings and cozy evenings. Top them off with a scrumptious salted caramel cream cheese frosting, and you’ve got a dessert that will amaze your family and friends. So, get ready to roll up your sleeves and enjoy baking these cheerful morsels of joy!
Why This Recipe Works
This Easy Pumpkin Cupcakes with Cake Mix recipe makes baking simple yet delightful! By using a boxed cake mix as the base, you dramatically cut down on preparation time. You won’t lose out on the rich flavor or moist texture, though—thanks to the pumpkin puree. It brings a depth of flavor that really makes each bite stand out. Additionally, the pumpkin pie spice adds warmth and nostalgia, reminding us of those lovely autumn gatherings spent with loved ones.
Why You’ll Love This Easy Pumpkin Cupcakes with Cake Mix
What’s not to love about these little treats? They are perfect whether you are an experienced baker or just starting out. With minimal effort, you can produce a batch that impresses anyone who tries them. Those warm, moist cupcakes work just as well for a festive fall celebration as they do for a cozy weekday dessert. The salted caramel cream cheese frosting elevates these cupcakes with a mix of sweet and salty flavors that make them utterly irresistible. Trust me, they are sure to become a go-to in your baking repertoire.
Ingredients
- 1 (14.25 oz) box yellow cake mix
- 1 teaspoon pumpkin pie spice
- 3 large eggs
- 1 (15 oz) can pumpkin puree (or homemade pumpkin puree)
- ⅓ cup vegetable oil
- 8 oz cream cheese (room temperature)
- ½ cup unsalted butter (room temperature)
- 1 teaspoon vanilla extract
- 3 ½ cups powdered sugar
- ⅓ cup salted caramel sauce (or store-bought)
- 24 candy pumpkins (optional, for garnish)
Preparing the Cupcake Batter
Combine Cake Mix and Spices
Start by grabbing a large mixing bowl. Whisk together the yellow cake mix and pumpkin pie spice until it all blends nicely. This step is essential because it ensures those warm spices are evenly spread throughout, giving every bite that perfect touch of flavor.
Add Wet Ingredients
Next, it’s time to crack in those three large eggs. Then, add the pumpkin puree and vegetable oil. Stir everything together until it’s smooth. The batter should have a uniform color, blending the vibrant orange of the pumpkin with the mix.
Fill the Cupcake Liners
Carefully divide the batter among your lined cupcake pans. Fill each liner about two-thirds full—this gives the cupcakes room to rise beautifully in the oven.
Bake to Perfection
Now, pop those pans into a preheated oven at 350°F. Bake for 13-15 minutes, but keep an eye on them! A toothpick inserted into the center should come out clean. Remember, don’t let them overbake; that can lead to dryness, and we’re aiming for soft, moist cupcakes.
Making the Salted Caramel Cream Cheese Frosting
Beat Butter and Cream Cheese
While the cupcakes cool, it’s time for the frosting! In a stand mixer, or a mixing bowl with a hand mixer, combine your softened butter and cream cheese. Beat on medium speed until everything is nice and creamy.
Incorporate Vanilla and Sugar
Next, add the vanilla extract. Then, gradually sprinkle in the powdered sugar while mixing on low speed. This way, you won’t create a cloud of sugar dust! Once all the sugar makes its way into the bowl, turn up the speed to high until your frosting becomes fluffy and delightful.
Add Salted Caramel Sauce
Pour in the salted caramel sauce, mixing until it’s all combined. Give it a taste, and if you want it sweeter, you can add a bit more sugar or caramel to match your preference.
Frosting the Cupcakes
Spread or Pipe the Frosting
Once your cupcakes are completely cool, you can start frosting them. Use a spatula for a simple spread or get creative with a piping bag for a fun design. Choose your favorite tip to add some flair!
Garnish with Candy Pumpkins
For some extra seasonal cheer, place a candy pumpkin on each frosted cupcake. This not only adds a pop of color but also fun to each bite!
Serving Suggestions
These Easy Pumpkin Cupcakes with Cake Mix are the perfect addition to any gathering—be it a party or simply a cozy family dinner. Pair them with a warm drink, like spiced chai or a latte, and you’ve got yourself a comforting treat.
Tips for Success
- Make sure your cream cheese and butter are at room temperature. This helps them blend smoothly.
- Don’t overmix the batter. A gentle stir is all you need to keep the cupcakes soft.
- Check for doneness with a toothpick, as oven temperatures can vary.
Variations
- Mix half of the pumpkin puree with applesauce for a unique twist in flavor.
- Toss in some chocolate chips or nuts for added texture.
- Want to go gluten-free? Use a gluten-free cake mix for the same delightful taste!
Storage Tips
If you have cupcakes leftover (which might be a challenge!), store them in an airtight container at room temp for about three days. For a longer shelf life, keep them in the fridge for up to a week. Frosted cupcakes may last a bit longer in the fridge.
FAQs
Can I make these cupcakes ahead of time?
Yes! Bake the cupcakes a day in advance. Frost them right before serving for the best taste.
Can I freeze these cupcakes?
Absolutely! Freeze the unfrosted cupcakes for up to three months. Just thaw them out and add frosting before serving.
Is it possible to make this recipe dairy-free?
Yes! Replace the butter and cream cheese with dairy-free alternatives or find a dairy-free frosting.
What can I use instead of pumpkin puree?
Butternut squash puree or sweet potato puree work well as substitutes for a slight twist in flavor.
Can I change the frosting flavor?
Definitely! Try different frostings like a classic cream cheese, chocolate, or vanilla, based on what you enjoy.
These Easy Pumpkin Cupcakes with Cake Mix truly capture the essence of autumn. Their rich flavors and festive appearance make them perfect for any occasion. Plus, the ease of preparation means you can share the joy of homemade treats without all the fuss. So, gather your ingredients, get into the kitchen, and let the baking fun begin!
Print
Easy Pumpkin Cupcakes with Cake Mix
These cupcakes blend the warmth of pumpkin and spice with a delightful salted caramel cream cheese frosting. Perfect for fall gatherings or cozy nights in.
- Total Time: 30 minutes
- Yield: 24 cupcakes 1x
Ingredients
- 1 (14.25 oz) box yellow cake mix
- 1 teaspoon pumpkin pie spice
- 3 large eggs
- 1 (15 oz) can pumpkin puree (or homemade pumpkin puree)
- ⅓ cup vegetable oil
- 8 oz cream cheese (room temperature)
- ½ cup unsalted butter (room temperature)
- 1 teaspoon vanilla extract
- 3 ½ cups powdered sugar
- ⅓ cup salted caramel sauce (or store-bought)
- 24 candy pumpkins (optional, for garnish)
Instructions
- Whisk together the yellow cake mix and pumpkin pie spice in a large mixing bowl.
- Add eggs, pumpkin puree, and vegetable oil; stir until smooth.
- Divide the batter among cupcake liners, filling each about two-thirds full.
- Bake at 350°F for 13-15 minutes, checking for doneness with a toothpick.
- Beat together softened butter and cream cheese for the frosting.
- Incorporate vanilla and gradually add powdered sugar until fluffy.
- Mix in salted caramel sauce and adjust sweetness as desired.
- Frost cooled cupcakes and garnish with candy pumpkins.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure cream cheese and butter are at room temperature for easier mixing.
Avoid overmixing the batter to keep cupcakes tender.
Store leftovers in an airtight container for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 24g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
