Description
These Easy Pumpkin Spice Cupcakes are a delightful fall treat featuring a moist spice cake base blended with pumpkin puree and topped with creamy homemade cream cheese frosting. Perfectly spiced and topped with optional toasted pecans, these cupcakes are a crowd-pleaser for any occasion.
Ingredients
Cupcakes
- 16.25 ounce box spice cake mix
- 15 ounce can pure pumpkin puree
- 3 large eggs
- ¼ cup water
- ⅓ cup vegetable oil
Cream Cheese Frosting
- 8 ounce package cream cheese, softened
- ½ cup unsalted butter, softened
- ½ teaspoon vanilla extract
- 2 cups powdered sugar
Optional Topping
- ¼ cup chopped toasted pecans
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Prepare 24 muffin cups by lining them with cupcake liners or greasing them to prevent sticking.
- Mix Batter: In a large bowl, blend the spice cake mix, pumpkin puree, eggs, water, and vegetable oil on low speed until the ingredients are moistened. Then increase the mixer speed to medium and beat for an additional 2 minutes to ensure a smooth and uniform batter.
- Fill Muffin Cups: Pour the batter evenly into the prepared muffin cups, filling each about ¾ full to allow room for rising during baking.
- Bake Cupcakes: Bake in the preheated oven for 19 to 22 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean, indicating they are fully cooked.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for about 10 minutes. Then transfer them to a wire rack and cool completely before applying frosting to prevent melting.
- Prepare Frosting: In a large bowl, use an electric mixer at medium speed to beat together the softened cream cheese, unsalted butter, and vanilla extract until the mixture is smooth and creamy, which takes about 1 minute.
- Add Powdered Sugar: Gradually add the powdered sugar to the cream cheese mixture while beating continuously. Increase the mixer speed to high and beat until the frosting becomes light and fluffy, about 4 minutes.
- Frost Cupcakes: Once cooled, frost each cupcake generously with the cream cheese frosting.
- Add Toppings: Optionally, sprinkle the frosted cupcakes with the chopped toasted pecans to add a crunchy texture and nutty flavor.
Notes
- Ensure the cupcakes are completely cool before frosting to avoid melting the frosting.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally, until fragrant.
- You can use prepared cream cheese frosting from the store as a shortcut.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving for best flavor.