Pumpkin Spice Cupcakes

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Long overdue recipe post. I made these cupcakes for a girls night earlier this month as a tribute to the arrival of Pumpkin Spice Lattes at Starbucks.

While I love making cupcakes from scratch, I was in a time crunch and decided to take a doctored cake mix approach instead.



1 box white cake mix

3 eggs

1 15 oz can pumpkin puree

2 tbs cinnamon

1 tbs nutmeg

1/2 cup vegetable oil (not pictured)

Cream Cheese Frosting (not pictured)

1 package cream cheese

4 cups powdered sugar

Pre-heat your oven to 375

1. In a large bowl, combine the cake mix, vegetable oil and eggs. Mix together until even.
2. Add in the pumpkin puree, nutmeg and cinnamon.
3. Scoop into cupcake wrappers and bake for 15 minutes or until a toothpick comes out clean when inserted in the center.
4. While cupcakes are baking, use a new bowl to mix the cream cheese and powdered sugar using a hand mixer.

Remove the cupcakes from the oven and allow to cool before frosting. Most cream cheese frosting is placed using a knife instead of a piping bag but you can decorate the cupcakes however you prefer. After frosting, sprinkle cinnamon on top to complete the look.

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  • Reply
    October 22, 2013 at 9:27 pm

    What size can of pumpkin?

    • Reply
      October 23, 2013 at 2:53 pm

      Thank you!

  • Reply
    November 27, 2013 at 7:20 pm

    Looks delicious – do you think it would work with yellow cake mix instead of white?

    • Reply
      November 27, 2013 at 7:25 pm

      Yes, Yellow Cake Mix would work as well. The end color would likely be slightly darker, more like banana bread then a deep orange.

      • Reply
        November 28, 2013 at 1:40 am

        Thank you! And Happy Thanksgiving!

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