(This Post May Contain Affiliate Links to Products We Know and Love)
These Pumpkin Cupcakes are perfect for fall and they are SO easy! You only need FOUR ingredients! That’s it! So, they can be pulled together in a pinch and still look like you slaved in the kitchen!
Like I said, you only need four ingredients, a spice cake mix, can of pumpkin, tub of cream cheese icing and cinnamon. I actually ended up using two tubs of cream cheese icing…I like icing 🙂
Pre-heat the oven to 350 degrees. In a large bowl, add cake mix and pumpkin.
Using a hand mixer, beat until completely combined.
Place liners in cupcake tin. This recipe only makes one dozen, if you need more you can double the recipe.
Evenly divide the batter into the liners. I used a cookie scoop to easily divide and placed two scoops in each liner. The batter will be thick and may need to be smoothed down a little to shape the cupcake.
Bake for 20 – 22 minutes checking with a toothpick. Cool on a rack before icing.
When cooled, mix the cinnamon in the tub(s) of icing.
Completely combine the cinnamon and icing.
If the icing is a little too soft to work with, place in the refrigerator for about 15 minutes.
Serve immediately or store in the refrigerator in an airtight container.
Enjoy!
- 1 box Spice Cake Mix
- 15 oz can Pumpkin
- 2 tubs Vanilla Cream Cheese Icing
- 2 tsp Ground Cinnamon (divided)
-
Pre-heat oven to 350 degrees and line a 12 count cupcake tin.
-
In large mixing bowl, add cake mix and pumpkin.
-
Using a hand mixer, beat until completely combined.
-
Divide batter into cupcake liners.
-
Bake for 20 - 22 minutes or until toothpick comes out clean.
-
Cool completely before icing.
-
Mix 1 teaspoon of cinnamon in each tub of icing.
-
Frost cupcakes and enjoy!
- Store cupcakes in refrigerator in an airtight container.