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1
Preheat oven to 350F.
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2
Line muffin tin with paper liners or spray with non-stick cooking spray.
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3
In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, pumpkin pie spice, sour cream, pumpkin, oil, eggs, and vanilla.
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4
Beat for about two minutes on medium speed until well combined.
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5
Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
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6
Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched.
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7
Allow cupcakes to cool inside muffin tins for about 10 minutes.
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8
Remove cupcakes from muffin tins and allow to fully cool on a wire rack.
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9
Once cupcakes are cool, prepare your frosting.
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10
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed for about 5 minutes.
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11
Add in the butter and continue beating for another 2-3 minutes.
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12
Turn the mixer down to low speed and gradually add in the confectioners' sugar until it is completely incorporated.
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13
Add in vanilla and mix until incorporated.
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14
Turn off the mixer and check the frosting for taste and texture.
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15
Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.
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16
Pipe the frosting onto the cooled cupcakes.
