pumpkin cupcakes with cake mix

pumpkin cupcakes:

Indulge your taste buds in the delightful fusion of autumn flavors with these Pumpkin Cupcakes adorned with Whipped Cinnamon Icing. This seasonal treat captures the essence of fall, combining the rich, earthy taste of pumpkin with the warm, comforting notes of cinnamon. Whether you’re hosting a gathering, celebrating a special occasion, or simply craving a sweet escape, these cupcakes are sure to be a hit.

Ingredients pumpkin cupcakes:

For the Pumpkin Cupcakes:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract

For the Whipped Cinnamon Icing:

  • 1 1/2 cups heavy cream
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

pumpkin cupcakes home made

Instructions pumpkin cupcakes:

Pumpkin Cupcakes:

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
  6. Stir in the vanilla extract.
  7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Whipped Cinnamon Icing:

  1. In a chilled mixing bowl, whip the heavy cream until soft peaks form.
  2. Add the confectioners’ sugar, ground cinnamon, and vanilla extract. Continue to whip until stiff peaks form.
  3. Once the cupcakes are completely cooled, pipe or spread the whipped cinnamon icing onto each cupcake.

Table Details:

Step Task Time Duration
1 Preheat oven and prepare muffin tin 10 minutes
2 Whisk dry ingredients for cupcakes 5 minutes
3 Cream butter and sugar 8 minutes
4 Add eggs and pumpkin 5 minutes
5 Alternate adding dry ingredients and milk 7 minutes
6 Stir in vanilla extract 2 minutes
7 Divide batter into cupcake liners 5 minutes
8 Bake cupcakes 18-20 minutes
9 Whip heavy cream for icing 5 minutes
10 Add sugar, cinnamon, and vanilla to whipped cream 3 minutes
11 Ice cupcakes with whipped cinnamon icing 10 minutes
Total 80-82 minutes


Q: Can I use fresh pumpkin instead of canned puree? A: Yes, you can use fresh pumpkin puree. Ensure it’s well-drained and has a similar consistency.

Q: Can I make the cupcakes ahead of time? A: Absolutely! Store them in an airtight container for up to 2 days or freeze for longer storage. Ice them just before serving.

Q: Can I substitute any ingredients in the icing? A: While the recipe works best as written, you can experiment with different spices or sweeteners according to your preference.

Q: How do I store leftover cupcakes? A: Store them in the refrigerator due to the whipped cream icing. Bring to room temperature before serving for the best taste and texture

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