Using one bowl, 5 ingredients, and 5 minutes prep time, you can whip up a batch of these easy pumpkin spice cupcakes in 20 minutes.
These pumpkin cupcakes are the easiest cupcakes to make, and they are super moist and full of pumpkin spice flavor. Similar to this easy cinnamon bread recipe, or this pumpkin cream cold brew, these cupcakes just scream fall.
Plus, the recipe is absolutely foolproof! Like this peach cobbler or this Italian hangover cake, this recipe is a boxed cake mix hack. With only 5 ingredients and 5 minutes prep time, you can whip up a batch of these cupcakes in 20 minutes.
And the cinnamon brown sugar buttercream takes less than 10 minutes. So, you can have a batch of these ready to frost in under an hour!
Ingredients
- Boxed Spice Cake Mix
- Oil: any neutral flavored oil will work. I prefer vegetable oil, but you can also use avocado oil or canola oil.
- Canned Pumpkin: be sure to use canned pumpkin, not canned pumpkin pie mix.
How to make
Step 1: Mix Ingredients
Throw the ingredients in a bowl and mix. That’s in! You can use either a hand held mixer with a large bowl or a standing mixer and mix on medium speed for 1-2 minutes until everything is incorporated.
Step 2: Bake
Once you’ve mixed the batter, add into prepared cupcake tins and bake in a preheated over for 15-18 minutes at 350 ℉. Tip: using an ice cream scoop can help ensure uniform cupcakes!
Cinnamon Brown Sugar Frosting
For these cupcakes I make a quick Cinnamon Brown Sugar Buttercream frosting, which tastes just like a snickerdoodle cookie! But, there are so many frostings that go well with this cupcake recipe. Be sure to let the cupcakes cool completely before frosting otherwise the frosting can melt.
First you whip the butter and brown sugar, about 3-5 minutes. At this point, you can let the mixture sit for 5-10 minutes to soften up the brown sugar and make sure it’s all incorporate into the butter, but this is optional.
Add the remaining ingredients and another few minutes until light and fluffy. If it is too thick, add a tablespoon or two of milk or cream and re-whip. That’s it! The heartiness of this buttercream goes really well with the moist and light texture of the cupcakes.
Notes for Perfect Frosting
- Since this is a brown sugar buttercream, it does have a thicker brown sugar texture similar to this cookie dough frosting, which is slightly more gritty than a normal American buttercream.
- Be sure to whip the brown sugar for at least 3-5 minutes to really incorporate the brown sugar into the butter.
- If you make it a day or two in advance and let it sit in an airtight container in the fridge, the brown sugar with also soften a bit. But, it is a brown sugar buttercream so it often won’t lose all of that brown sugar texture.
If you prefer a smoother texture frosting, check out the below frosting recipes.
Storing Cupcakes
Unfrosted cupcakes last a day or two loosely covered at room temperature. The frosting will last up to a week tightly covered in the fridge or a few months in the freezer.
Frosted cupcakes last up to a day sitting out at room temperature or 1-2 days covered in the fridge.
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Pumpkin Spice Cupcakes with Cinnamon Brown Sugar Frosting
INGREDIENTS
Pumpkin Spice Cupcakes with Cinnamon Brown Sugar Frosting
- 1 box spice cake mix
- 3 large eggs
- ¼ cup water
- ¼ cup oil
- 1 15 oz canned pure pumpkin not canned pumpkin pie mix
Cinnamon Brown Sugar Frosting
- 1 cup unsalted butter softened
- ½ cup brown sugar packed
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 3 cups powdered sugar
- 1-2 tablespoons milk or cream optional
- pinch of salt omit if using salted butter
Instructions
Pumpkin Spice Cupcakes
- Preheat oven to 350 ℉
- Prepare 18-24 cupcake tins with cupcake liners
- Put all ingredients in large bowl
- Using a handheld or standing mixer, mix on medium to medium for 1-2 minutes until fully combined.
- Fill cupcake tins about ¾ the way full with batter
- Bake 15-18 minutes in preheated oven. Test if they’re done by by poking the middle with a toothpick. If it comes out clean they’re done.
- Remove from cupcake tins and let cool completely before frosting.
Cinnamon Brown Sugar Frosting
- Whip butter until light and fluffy 2-3 minutes. Add brown sugar and continue beating 4-5 minutes until combined.
- Add the powdered sugar, vanilla, cinnamon and salt and mix another 2-3 minutes until very light and fluffy.
- If the frosting is too thick, add a tablespoon or two of milk or cream and remix
Notes
- Since this is a brown sugar buttercream, it does have a thicker brown sugar texture in the frosting, which is slightly more gritty than a normal American buttercream.
- Let the cupcakes cool completely before frosting, otherwise the frosting can melt.
- Unfrosted pumpkin spice cupcakes last a day or two loosely covered at room temperature. The frosting will last up to a week tightly covered in the fridge or a few months in the freezer.
- Frosted cupcakes last up to a day sitting out at room temperature or 1-2 days covered in the fridge.
Kristy says
I just used the frosting for a vanilla cake I made that was homemade and the frosting tasted just like Texas Roadhouse cinnamon butter. I’ve never had buttercream homemade and it’s definitely rich and tastes more like butter. Hince buttercream I guess. The brown sugar didn’t cream well it was still gritty but overall my husband and I loved the flavor on the vanilla cake. More so him than me 😅
Ann Mroczenski says
There is an error in the instructions for making the frosting for the Pumpkin Spice Cupcakes. The very first step is supposed to read : Whip butter ; not whip sugar.
Sophia says
Just fixed, thanks for catching!