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Pumpkin Spice Bakery Cupcakes

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Ingredients

Scale

Pumpkin Cupcakes

  • 1 box pumpkin cake or pumpkin cupcake mix
  • 4 large eggs
  • ⅓ cup vegetable oil (or whatever amount your box calls for)
  • 1 cup whole milk (replace the water listed on the box)
  • 1 tablespoon sour cream
  • 1 teaspoon vanilla extract
  • 1–2 teaspoons pumpkin pie spice or cinnamon + nutmeg
  • 2 tablespoons instant vanilla pudding mix (dry) or 1 tablespoon brown sugar

Cinnamon Sugar Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • ½ cup salted butter, softened
  • 3 ½–4 cups powdered sugar
  • 1 tablespoon brown sugar
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: 1–2 tablespoons heavy cream for fluffier frosting

Instructions

For the cupcakes:

  1. Preheat the oven to 350°F and line a pan with cupcake liners.
  2. Whisk the dry pumpkin mix in a bowl to loosen it. Add the eggs, oil, and milk, then mix in the sour cream, vanilla, spices, and pudding mix (or brown sugar). Stir until smooth without overmixing.
  3. Fill each liner about two-thirds full and bake 15–18 minutes, or until the tops spring back when gently touched. Let cool completely.

For the frosting:

  1. Beat the cream cheese and butter together until smooth and fluffy.
  2. Mix in the vanilla, cinnamon, brown sugar, and salt. Add the powdered sugar gradually and beat until creamy and whipped. Add heavy cream if you want a softer frosting.
  3. Pipe onto cooled cupcakes and finish with your favorite pumpkin garnish. If you’re doing chocolate stenciling, use the stencil below for a cute pumpkin design.

Find it online: https://lifeandsprinkles.com/pumpkin-spice-bakery-cupcakes/