Adding canned pumpkin puree to a boxed spice cake mix yields the easiest, flavorful fall cupcakes!
Prep Time 15 minutesminutes
Cook Time 22 minutesminutes
Total Time 37 minutesminutes
Servings 24cupcakes
Ingredients
For the cupcakes:
16.25 ounce box spice cake mix
15ouncecan pure pumpkin puree
3largeeggs
¼cupwater
⅓cupvegetable oil
Prepared cream cheese frostingor use the frosting recipe below
¼cupchopped toasted pecans for topping, optional
For the frosting:
8ouncepackage cream cheese, softened
½cupbutter softened, unsalted
½teaspoonvanilla extract
2cupspowdered sugar
Instructions
For the cupcakes:
Preheat your oven to 350 degrees F. Place cupcake liners in 24 muffin cups (or grease muffin cups).
Blend cake mix, pumpkin puree, eggs, water and oil in a large bowl at low speed until moistened. Increase speed to medium and beat for an additional 2 minutes.
Pour batter into muffin cups evenly (about ¾ full).
Bake for 19 to 22 minutes, or until a wooden toothpick inserted is removed clean.
Cool on a wire rack for at least 10 minutes. Cool completely before frosting.
For the frosting:
In a large bowl using electric mixer at medium speed, beat cream cheese, butter and vanilla together until smooth and creamy, about 1 minute.
Slowly add powdered sugar and beat until incorporated well. Increase speed to high and beat until light and fluffy, about 4 minutes.
Frost cupcakes and top with toasted pecans, if desired.