Now that’s a mouthful! I stocked up on pumpkin yesterday so of course I needed to make something using it. I saw these on Carrots N Cake in a guest post from Courtney of Sweet Tooth, Sweet Life and I knew I had to try them.
I didn’t have any applesauce on hand so I ended up using the original recipe instead (i.e. not one bit healthy :)). I generally don’t use box mixes but it definitely cut the prep time in half! These cupcakes are amazing! So moist and perfectly light in texture. The flavor is terrific…not overloaded with spice or pumpkin, but a perfect balance of both.
The honey cinnamon cream cheese frosting is incredible! Not overwhelmingly sweet with subtle cinnamon and honey notes. I will definitely make this again and try it on different cupcakes as it seems very versatile.
We are headed to my brothers house to watch the game this afternoon so I will be bringing these to share! I definitely do not need to be eating too many of these, though I could easily eat the whole batch! 😀
Pumpkin Spice Cupcakes with Honey Cinnamon Cream Cheese Frosting
Recipe from Very Best Baking as seen adapted on Sweet Tooth, Sweet Life
Pumpkin Spice Cupcakes
Makes 24 cupcakes
- 1 package (18.25 oz.) spice cake mix
- 1 can (15 oz.) pumpkin
- 3 large eggs
- 1/3 cup vegetable oil
- 1/3 cup water
- 1/2 tsp cinnamon
- 1/4 tsp pumpkin pie spice
Preheat oven to 350 degrees. Paper-line or grease 24 muffin cups.
Blend cake mix, pumpkin, eggs, oil, water, cinnamon, and pumpkin pie spice until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, about 3/4 full.
Bake for 18-23 minutes or until wooden toothpick inserted into center comes out clean. After 10 minutes, remove from pans, place on wire racks, and cool completely.
Prepare frosting (recipe below) and spread evenly on cupcakes.
Honey Cinnamon Cream Cheese Frosting
- 1/2 cup butter, softened
- 4 oz. cream cheese
- 1 tsp. cinnamon
- 1 tbsp. honey
- 2-4 cups powdered sugar
- 1-2 tbsp. milk
Cream butter until light and fluffy. Add the cream cheese and beat for another 2 minutes. Add the honey and cinnamon, and gradually add the powdered sugar one cup at a time. Add the milk and more powdered sugar (if needed) until you get your desired consistency.
Enjoy!
21 comments
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September 20, 2010 at 1:01 pm
Alice
these look delicious! I love the frosting recipe, but I’m curious if there is any reason you used reduced fat cream cheese besides the obvious… would it change the texture if I used regular cream cheese?
September 20, 2010 at 2:56 pm
willrun4food
Alice- it doesn’t matter what kind of cream cheese you use…not sure why I even specified! 🙂 I’ll update the recipe…thanks!
January 3, 2012 at 11:33 am
qwerty
cause its a health cupcake duh
September 20, 2010 at 1:34 pm
Amanda
Beautiful cupcakes. I love simple recipes like this that are quick but yummy. I’ll have to add this to my list of fall recipes to try.
September 20, 2010 at 9:31 pm
kathleen
Sometimes a boxed cake mix makes life sooo much easier. These look fabulous!
September 22, 2010 at 2:31 am
Lisa
I love the speckled look of the frosting. Not to mention, the cupcakes themselves look delicious.
September 23, 2010 at 9:19 pm
Pumpkin Spice Cupcakes w/ Honey Cinnamon Cream Cheese Frosting « Cozy Sweets
[…] 0 I came across these on the web and thought they looked delicious. These are something I definitley want to make during fall. Check them out here. […]
September 24, 2010 at 3:16 pm
Kim
Do you substitute apple sauce for all of the oil in the recipe to make them lower fat, or just a portion of the oil?
September 24, 2010 at 3:34 pm
Ashley
I believe you replace all of the oil with applesauce…I used the oil though! 🙂
September 24, 2010 at 5:41 pm
Kathryn
Oh my gosh, I love pumpkin ANYTHING! I’ll have to try that recipe ASAP!
September 26, 2010 at 1:55 am
Jessica
These look delicious! Where did you find such cute cupcake wrappers?
September 26, 2010 at 9:04 am
Ashley
I actually just found them at the grocery store (Market Basket)…I was very excited! 🙂
September 26, 2010 at 9:55 am
Jessica
Lucky! They are adorable. Macedonia is not really up on cutesy bakeware… Beautiful photos by the way!
October 2, 2010 at 8:29 pm
Monica
Made this earlier this week, and they turned out amazing! Great recipe! Thanks so much for sharing!
October 7, 2010 at 4:34 pm
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October 9, 2010 at 6:14 pm
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[…] Pumpkin Bread with Cinnamon Cream Cheese Icing makes two loaves with enough icing for both pumpkin bread from Debbie Coffin, Icing adapted from Will Run For Food […]
November 5, 2010 at 5:29 pm
erin
mmm i made these today for my birthday and they came out wonderfully.
i opted to use canned cream cheese frosting and added spices to it. i also topped my cupcakes with some lightly salted walnuts and they added just the right amount of crunch and salt to offset the soft and sweet of the cupcake and frosting.
i will soooo be putting this recipe in my keeper box.
November 6, 2010 at 12:57 pm
Ashley
Yum! The walnut addition sounds amazing! Happy birthday! 🙂
November 7, 2010 at 11:11 pm
Betsy @JavaCupcake
Super great!! So cute!! Love those liners? Are they from Sutton Gourmet Paper? Love how they kept their color!
❤ Betsy
November 8, 2010 at 5:52 pm
Ashley
The liners are Reynolds StayBrite line…I really like that they keep their color too but since they are really thick and stiff they pulled away from some of the cupcakes! Not a huge deal but slightly annoying! 🙂
November 13, 2012 at 11:49 am
Katie
I made these recently and they were so good! I’m making them again this week for a potluck! I found similar liners by Wilton.