Pumpkin Cupcakes With Cinnamon Sugar Frosting

Name: Pumpkin Cupcakes With Cinnamon Sugar Frosting
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 24
Ingredients: 1 standard box spice cake mix; 1/2 cup water; 4 large eggs; 1/3 cup vegetable oil; 1 cup canned pumpkin puree; 2 teaspoons ground cinnamon; 1/2 cup unsalted butter, softened; 8 oz cream cheese, softened; 1 teaspoon vanilla extract; 3 1/2 to 4 cups powdered sugar; 1 teaspoon pumpkin pie spice; pinch Pinch of salt; 2 to 3 tablespoons cinnamon sugar mixture for frosting; Additional cinnamon sugar mixture for garnish

Recipe GLPR5f174a1072f2ba

Dessert

45 min

215 cal

Servings: 24

Oven

SNAP eligible

Moist and flavorful pumpkin cupcakes made with spiced cake mix and creamy cinnamon-sugar frosting. These fall-inspired treats feature a rich cream cheese frosting dusted with cinnamon sugar for the perfect seasonal indulgence.

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Ingredients

1 standard box spice cake mix

1/2 cup water

4 large eggs

1/3 cup vegetable oil

1 cup canned pumpkin puree

2 teaspoons ground cinnamon

1/2 cup unsalted butter, softened

8 oz cream cheese, softened

1 teaspoon vanilla extract

3 1/2 to 4 cups powdered sugar

1 teaspoon pumpkin pie spice

pinch Pinch of salt

2 to 3 tablespoons cinnamon sugar mixture for frosting

Additional cinnamon sugar mixture for garnish

Directions

Preheat your oven to 325°F. Line 24 cupcake cups with paper liners.
In a large mixing bowl, combine the spice cake mix, water, eggs, vegetable oil, pumpkin puree, and 2 teaspoons of cinnamon. Beat on medium speed for 2 minutes until the batter is well combined and smooth.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake for 17 to 22 minutes, until the cupcake tops spring back lightly when gently touched with your finger. Remove from the oven and let the cupcakes cool in the pans for 5 minutes, then transfer to wire racks to cool completely.
While the cupcakes cool, prepare the frosting by beating together the softened butter, softened cream cheese, and vanilla extract in a large bowl with an electric mixer until the mixture is smooth and blended.
Gradually add the powdered sugar to the frosting mixture while beating until you reach the desired consistency and fluffy texture. Blend in the salt and 2 to 3 tablespoons of the cinnamon sugar mixture.
Spread or pipe the frosting generously onto the cooled cupcakes.
Garnish each frosted cupcake with a light sprinkle of cinnamon sugar mixture. Store the cupcakes in an airtight container in the refrigerator until serving.

Comments

Grocery List Plus Editorial Staff4.5

This recipe leans on spice cake mix and canned pumpkin, both staples at every Charlotte chain, making ingredient sourcing effortless and cost per serving very low—probably under $0.75. The 45-minute stated time is honest for mixing and baking, though the frosting requires hand-mixing cream cheese and powdered sugar, which adds a real few minutes and is a bit fussy if you're not using an electric mixer. The yield of 24 cupcakes makes this an excellent batch recipe for a family or potluck, and the finished cupcakes reheat or hold well for days in an airtight container, turning this into forgiving meal-prep baking rather than a same-night dessert. Pumpkin itself is deeply seasonal here in the fall—exactly when North Carolinians want it—but you are buying canned, not fresh, so the seasonality benefit is comfort rather than economy.