Pumpkin Spice Cupcakes (Easy Shortcut Recipe)
These Pumpkin Spice Cupcakes are the ultimate last-minute fall dessert! Made with a box of spice cake mix, canned pumpkin, and a quick hack using microwaved canned cream cheese frosting, they turn out incredibly moist, flavorful, and bakery-pretty — with almost zero effort. Perfect for weeknights, Thanksgiving, potlucks, Christmas Eve or anytime you want warm fall flavors fast.
Servings 20 servings
Equipment
- Mixing Bowl
- Hand Mixer
- Spatula
- Muffin Tin
- Cupcake Liners
- Pastry Bag
- Pastry Tip (optional)
Ingredients
- 1 box Spice Cake Mix
- 1 tbsp Pumpkin Pie Spice
- 1/3 cup Canola Oil
- 1/2 cup Whole Milk
- 1 15 oz can Pure Pumpkin (not pumpkin pie filling)
- 4 Eggs
- 1 16 oz can Cream Cheese Frosting
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- In a large mixing bowl, combine spice cake mix, pumpkin pie spice, canola oil, milk, canned pumpkin, and eggs.
- Mix until smooth and evenly combined. The batter will be thick.
- Divide batter into prepared cupcake liners, filling each about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely.
- Microwave the canned cream cheese frosting for 15–20 seconds until slightly melted.
- Transfer softened frosting to a pastry bag and pipe onto cooled cupcakes for easy, pretty swirls.