Ingredients
1 (18.25 ounce) box yellow cake mix
1 3/4 cups canned pumpkin pie mix
2 eggs
2 teaspoons pumpkin pie spice
1 (8 ounce) package cream cheese, softened
1/4 cup confectioners' sugar
Method
Sources
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Recipe1M+
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Low-protein pastry flour — tender cakes, pie crust, biscuits
Individual cups for perfectly shaped poached eggs
Rotating stand for smooth cake frosting and decorating
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Low-protein pastry flour — tender cakes, pie crust, biscuits
Individual cups for perfectly shaped poached eggs
Rotating stand for smooth cake frosting and decorating
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preheat oven to 350 degrees f (175 degrees c). grease or line muffin cups with paper liners. mix yellow cake mix, pumpkin pie mix, eggs, and 2 teaspoons pumpkin pie spice together in a bowl until batter is well mixed. fill muffin cups, about 1/4 cup per cupcake, with batter. bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes. cool cupcakes in tin for 5 minutes before transferring to a wire rack to cool completely. beat cream cheese, confectioners' sugar, and 1 teaspoon pumpkin pie spice together in a bowl using an electric mixer until frosting is fluffy; spoon onto each cupcake.