Pumpkin Spice Cupcakes

How to make a quick and easy pumpkin spice cupcakes using boxed cake mix.

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I have been working on making the perfect pumpkin spice cookies. This was attempt number 2, which instead made excellent Pumpkin Spice Cupcakes. I think I just need one more attempt to nail the cookies.

I topped my cupcakes with an icing drizzle, but you could frost them instead. If you have any leftover pumpkin candy corns from Halloween, that would be such a cute touch on top, or load up on Autumn Orchard Sprinkles, or print and assembly some Thanksgiving Toppers!

I left my cupcakes naked on the bottom because I ran out of cupcake liners, and I made these just for myself, but if you’re sharing or making these for a family gathering, I found a really cute set of orange ones, or this beautiful printable wrapper.

Cupcakes can stay out for up to 2 hours. After that, refrigerate for 3-4 days.

The granny squares you see under my rack is one of my own designs from my sister blog, EyeLoveKnots. It’s my Granny’s Scrappy Placemat, and I have a free crochet pattern for it.

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Recipe Lion, Cheap Thrifty Living, DIYideaCenter, AllFreeDessertRecipes

Makes:

16 Cupcakes

Time Required:

45 Minutes

Cupcake Ingredients:

• 1 Box of Spice Cake Mix – I like to use Duncan Hines brand
• 1 Stick of Butter (or 8 Tbsp) – mine is Plant Butter, which is Dairy Free
• 2 Eggs
• 1/2 Cup of Pumpkin Puree (not Pie Filling)
• ICING: 2 Tbsp Store Bought Frosting + 2 Tsp Milk

Ingredient Notes:

• CAKE MIX: If you want to make half of the quantity, it’s 1 cup + 2.25 tsp of cake mix. If you can’t find Spice cake mix, you can use Yellow cake mix and add in 1.5 teaspoons of Pumpkin Pie Spice (found in the seasoning aisle) – You can get McCormick brand on Amazon, or try this homemade made from FlourAndHerbs on Etsy, OR 1/2 teaspoon each: ground allspice and ground ginger AND 1/4 teaspoon each: ground nutmeg and ground cloves.
• ICING: You can make your own icing with a couple ingredients, including powder sugar which you might have in your cupboard, but I like the ease of store bought icing, plus it’s a good way to use up leftover frosting. I did use Vanilla frosting for mine because I like the flavor a bit more, but use Cream Cheese for more of a classic flavor

You’ll Also Need:

• Pam or Butter and Flour for Pan
• Cupcake Pan
• Measuring Cup & Spoons
• Mixing Bowl & Spoon
• Small Bowl for Mixing Icing
• Optional, Cookie Scoop for Batter
• Wire Cooling Rack – I found mine at Ross in a pack of 3

Cupcake Recipe:

Step 1: Pre-Heat oven to 350 degrees fahrenheit, then mix all of the ingredients together, except the icing.

Step 2: Scoop batter into cupcake pan. I love to use a cookie scoop for ease, and consistency.

Step 3: Bake 16 minutes. Check with toothpick, then move to wire cooling rack.

Step 4: Repeat as necessary.

Step 5: Mix the frosting and milk together in a small bowl until smooth and creamy, then drizzle across cupcake tops. Enjoy!

Please DO NOT claim this recipe as your own nor should you sell my recipe, and DO NOT re-publish my photos as your own. DO NOT copy and paste my recipe anywhere, link to it instead.

Join one of my awesome Facebook groups to share your creations, and see what others are up to!
– EyeLoveKnots Crochet & DIY Community
– DIY Home On Rockwood Lane
– Alexandra Lane Lifestyle

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