Hello and Happy Fall my Friends, welcome to my Southern Kitchen!
Today on the second episode of my Fall Baking Series, I am making some flavorful Pumpkin Spice Cupcakes! Moist, decedent, full of Pumpkin flavor, and frost with a homemade Cream Cheese Frosting; also these cupcakes are eggless and it is made with a Cake Mix but taste like you made them from scratch! Perfect treats for the Fall!
Cupcakes
1 (18.25 ounce) box spice cake mix, Duncan Hines or Betty Crocker
3/4 cup pumpkin purée (not pumpkin pie mix)
1 teaspoon pumpkin pie spice, recipe below
1 cup whole milk, room temperature
1/2 cup canola or vegetable oil
1 teaspoon pure vanilla extract
Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened
1/2 cup (1 stick, 8 tablespoons) unsalted butter, softened
Pinch salt
1 teaspoon pure vanilla extract
1 (16-ounce, 1-pound) box powdered sugar, sifted or whisked
Ground cinnamon, for dusting (optional)
Make 12-15 Cupcakes
For the Cupcakes
Preheat Oven to 350 Degrees. Line a 12-cupcake pan with 12 cupcake liners or spray the muffin pan with baking spray or grease it with butter. Set aside.
In a large bowl, add in the cake mix, pumpkin purée, pumpkin pie spice, milk, oil, and vanilla extract; whisk together until well blended (you may use an electric hand mixer if you like). Evenly fill the cupcake liners with the batter, using a spoon or ice cream scoop 2/3 way. Bake for 15 to 20 minutes or until a toothpick in the center comes out clean. Remove from the oven then transfer to a wire rack and let the cupcakes cool completely. Pipe the cooled cupcakes with the cream cheese frosting using a 1M star piping tip and sprinkle with the cinnamon on top (if desired) serve and enjoy!
For the Cream Cheese Frosting
In a large bowl with hand mixer or stand mixer with paddled attachment, add the cream cheese, butter, salt and vanilla extract; cream on medium speed until fluffy (scrape the bowl occasionally). Next add and and mix in the powdered sugar (start the mixer on low then increase the speed to medium and mix until well combined.
Ellen’s Pumpkin Pie Spice recipe
3 tablespoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/8 teaspoon ground cardamom
In a small bowl, add in the cinnamon, ginger, nutmeg, cloves, allspice, and cardamom and stir together until well combined. Store in a container until ready to use.
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