Serves 24
45 min
Pumpkin Cupcakes With Cinnamon Sugar Frosting
Recipe GLPR5f174a1072f2ba
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.
