Easy Pumpkin Spice Cupcakes With Cinnamon Cream Che

Name: Easy Pumpkin Spice Cupcakes With Cinnamon Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/4 ounce) box yellow cake mix; 4 egg whites; 1/3 cup water; 1/3 cup vegetable oil; 1 (15 ounce) can pumpkin; 2 teaspoons pumpkin pie spice; 2 teaspoons cinnamon; 1 (8 ounce) package neufchatel cheese, room temperature; 2 tablespoons unsalted butter, room temperature; 2 1/2 cups powdered sugar; 1 1/2 teaspoons cinnamon

Servings: persons

1 (18 1/4 ounce) box yellow cake mix
4 egg whites
1/3 cup water
1/3 cup vegetable oil
1 (15 ounce) can pumpkin
2 teaspoons pumpkin pie spice
2 teaspoons cinnamon
1 (8 ounce) package neufchatel cheese, room temperature
2 tablespoons unsalted butter, room temperature
2 1/2 cups powdered sugar
1 1/2 teaspoons cinnamon

1
Preheat oven to 350 degrees F and line two 12-muffin pans with paper baking cups.
2
In a large mixing bowl, combine the cake mix, egg whites, water, oil, pumpkin, pumpkin pie spice and cinnamon.
3
Beat on medium speed for 2-3 minutes until smooth.
4
Fill each paper cup about 3/4 full with batter.
5
Bake for 18-22 minutes or until an inserted toothpick in the center comes out clean. Set aside on metal rack to cool.
6
Prepare frosting by placing cream cheese, butter, sugar and cinnamon in a small mixing bowl.
7
Beat on medium until well-combined and smooth.
8
For a prettier, more elegant presentation, use a piping bag to frost cooled cupcakes. Decorate with sprinkles or other fall/halloween deco items if desired.

772

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.

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 11 ingredients. The key ingredients include: 1 (18 1/4 ounce) box yellow cake mix, 4 egg whites, 1/3 cup water, 1/3 cup vegetable oil, and more.

Yes, Easy Pumpkin Spice Cupcakes With Cinnamon Cream Cheese Frosting 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!

Easy Pumpkin Spice Cupcakes With Cinnamon Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions