Amanda's Pumpkin Pie Cupcakes Recipe

Name: Amanda's Pumpkin Pie Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box yellow cake mix; 1 can pumpkin (15oz); 1 box vanilla instant pudding (small); 2 tsp Pumpkin Pie Spice; 1/2 cup oil; 1/2 cup water; 3 large eggs; 1 packages 8oz cream cheese, softened; 1/4 cup butter; 1 tsp vanilla extract; 1 tsp Pumpkin Pie Spice; 1 box Confectioners sugar (powdered sugar) (1lb)

Servings: persons

1 box yellow cake mix
1 can pumpkin (15oz)
1 box vanilla instant pudding (small)
2 tsp Pumpkin Pie Spice
1/2 cup oil
1/2 cup water
3 large eggs
1 packages 8oz cream cheese, softened
1/4 cup butter
1 tsp vanilla extract
1 tsp Pumpkin Pie Spice
1 box Confectioners sugar (powdered sugar) (1lb)

1
Preheat oven to 350
2
Beat all cupcake ingredients with electric mixer on low until moistened.
3
Beat on medium speed for two minutes.
4
Spoon batter into a 24 paper-lined cupcake pan filling each cup until 2/3 full.
5
Bake in oven for 20 minutes.
6
Cool cupcakes.
7
Make frosting as follows.
8
Beat cream cheese, butter, vanilla extract and pumpkin pie spice until fluffy.
9
Gradually beat in box of powered sugar until smooth.
10
Frost cupcakes.
11
Also if this frosting is to rich, I make a whip topping to go on them:
12
1/4 cup of powdered sugar, 1 cup of heavy whipping cream, 1 teaspoon pumpkin pie spice.
13
Beat on high speed until soft peaks form.
14
Use to ice cupcakes instead of the cream cheese icing.
15
:)

818

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 box yellow cake mix, 1 can pumpkin (15oz), 1 box vanilla instant pudding (small), 2 tsp Pumpkin Pie Spice, and more.

Yes, Amanda's Pumpkin Pie Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Amanda's Pumpkin Pie Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions