These Cupcakes Are the Dessert Equivalent of a Cozy Sweater

I’m pretty sure that nothing screams fall more than cinnamon spiced pumpkin cupcakes topped with thick and creamy cream cheese frosting. And these particular pumpkin cupcakes are some of the best I’ve ever had! Each bit is perfectly moist and flavorful—a little bite of autumn heaven.

And despite their super impressive appearance they’re actually so easy. You start with a little shortcut—a yellow cake mix—and doctor them up into totally delicious (and as good as homemade!) cupcakes with minimal hands on work. Serve these up for a fall get together and watch them disappear fast!

Ingredients

Cupcakes:

1 pkg. yellow cake mix (2-layer size)

1 cup pumpkin

1/2 cup milk

1/3 cup oil

4 eggs

1 tsp. pumpkin pie spice

Frosting:

1 cube butter (1/2 cup), softened

1 8 oz package cream cheese, softened

1 lb (16 oz) powdered sugar (or 3 3/4 cups)

Splash of vanilla (about 1 tsp.)

1/4 caramel topping (I may have used 1/3 cup – just whatever tastes good to you)

1 tsp pumpkin pie spice

Cinnamon (for optional garnishing)

Instructions

Cake

Preheat oven to 350 degrees.

Mix all ingredients in a large bowl with an electric mixer for 2 minutes on medium speed. Fill cupcake liners 2/3 full and bake for 19-21 minutes or until toothpick comes out clean.

Frosting

With an electric mixer, combine the cream cheese and butter. Mix well. Slowly add the powdered sugar, mixing between each addition. Add vanilla, caramel, and pie spice. Frost cupcakes and dust lightly with cinnamon. Refrigerate any leftovers (as if there are going to be leftovers!)