Pumpkin Spice Cupcakes. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat sugar, pumpkin, eggs and oil until well blended.

How to make pumpkin spice cupcakes. These pumpkin spice cupcakes are super easy and can be whipped up in no time. Just follow the simple steps below to get started. You can cook Pumpkin Spice Cupcakes using 20 ingredients and 8 steps. Here is how you cook it.

Ingredients of Pumpkin Spice Cupcakes

It's of Homemade Pumpkin Pie Spice.
Prepare 3 tbsp of ground cinnamon.
You need 2 tsp of ground ginger.
It's 2 tsp of nutmeg.
Prepare 1 1/2 tsp of ground allspice.
You need 1 1/2 tsp of ground cloves.
Prepare of Cupcakes.
It's 1 of (18.25 ounce) box Duncan Hines Signature Spice Cake.
Prepare 1 of (3.4 ounce) package instant vanilla pudding mix.
You need 1 1/2 tsp of pumpkin pie spice.
You need 1/2 cup of sour cream.
You need 1 cup of pure pumpkin puree.
It's 1/2 cup of vegetable oil.
It's 3 of eggs, lightly beaten.
You need of Cream Cheese Frosting.
Prepare 2 of 8-ounce packages of cream cheese, softened.
You need 1/2 cup of (4 ounces) unsalted butter, softened.
Prepare 1 tsp of pure vanilla extract.
It's 1 1/2 lb of (about 5 3/4 cups) confectioners' sugar.
It's 1 tbsp of pure maple syrup.

Scroll down for the printable pumpkin cupcake recipe. Line muffin tin with paper liners or spray with non-stick cooking spray. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, pumpkin pie spice, sour cream, pumpkin, oil, eggs, and vanilla. In medium bowl, whisk flour, pumpkin pie spice, baking powder, baking soda and salt.

Pumpkin Spice Cupcakes instructions

Preheat oven to 350°F. Line muffin tin with paper liners or spray with non-stick cooking spray..
In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, pumpkin pie spice, sour cream, pumpkin, oil, eggs, and vanilla. Beat for about two minutes on medium speed until well combined..
Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well..
Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes..
Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting..
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed for about 5 minutes. Add in the butter and continue beating for another 2-3 minutes..
Turn the mixer down to low speed and gradually add in the confectioners' sugar until it is completely incorporated. Add in vanilla and mix until incorporated. Turn off the mixer and check the frosting for taste and texture. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy..
Pipe the frosting onto the cooled cupcakes..

Pumpkin spice cupcakes are the perfect fall dessert! They've got a rich pumpkin flavour with a spicy kick, but the cream cheese frosting is light and fluffy and oh so creamy. The texture and taste were perfect. So besides the cake mix I also used canned pumpkin, water, pumpkin pie spice and cinnamon. I put all of the ingredients in a large mixing bowl, then used a handheld mixer on medium speed for two minutes.