If you’re a fan of shortcut and time-saving recipes, you’ll love how easy it is to make these cake mix cupcakes that you would never suspect aren’t 100% from scratch! Featuring a homemade pumpkin cream cheese frosting and autumn-colored candies on top, these are the perfect cupcakes for all your fall gatherings.
It’s all in the FROSTING.
Homemade frosting can take a boxed mix cake or cupcake to the next level. Then throw in some extra details, such as surprise candies inside and festive decorations on top, and you’re all set. Voila!
For this recipe, I decided to start with yellow boxed cake mix. Then I added some butterscotch baking chips inside the cupcakes to give them just a little bit something extra.
I topped the cupcakes with a pumpkin cream cheese frosting made with a touch of cinnamon and vanilla.
Lastly, I decorated each one with fall-colored sprinkles and a Brach’s Mellowcreme pumpkin for a festive look.
For another fall-inspired recipe, check out this Butternut Squash Risotto next.
And for more cake mix cupcakes, head over to these Milky Way Cupcakes!
Ingredient Notes
- Boxed Cake Mix & Accompanying Ingredients: Feel free to use any brand of yellow cake mix you’d like. You’ll also need eggs, vegetable oil, and water as indicated on the box.
- Butterscotch Baking Chips: Add a sweet, buttery flavor and a pop of color to the cupcakes. You can use caramel baking chips instead if you prefer.
- Unsalted Butter: Helps bind the powdered sugar and cream cheese together, creating a smooth texture.
- Cream Cheese: Adds a tangy flavor and creamy texture to the frosting, balancing the sweetness of the powdered sugar.
- Powdered Sugar: Sweetens the frosting.
- Flavor Boosters: Cinnamon and vanilla extract add flavor to the frosting.
- Pumpkin Puree: Gives the frosting a fall-inspired flair.
- Decorations: I used Brach’s Mellowcreme pumpkins and fall-colored sprinkles, but feel free to decorate your cupcakes any way you’d like. You can also use candy corns or go for more Halloween-inspired colors like orange and black if you’re serving these for a Halloween party.
How to Make These Semi-Homemade Cupcakes
Make the Cupcakes
Preheat your oven to 350º F and line two cupcake pans with 24 baking cups. Prepare the cake mix according to the package directions, adding in the baking chips.
Spoon the cake batter into each baking cup and bake according to the directions on the box. Allow the cupcakes to cool before adding the frosting.
Whip up the Frosting
While the cupcakes are cooling, make the frosting. Using a hand mixer, beat butter and cream cheese until smooth.
Add the powdered sugar a little at a time and beat again until well incorporated. Then, stir in the cinnamon, pumpkin puree, and vanilla.
Store the frosting in the fridge to firm it up a bit until ready to use.
Decorate the Cupcakes
Top the cupcakes with the pumpkin cream cheese frosting and decorate them with candies and sprinkles.
Helpful Tips
- Cool Completely Before Frosting: Let the cupcakes cool completely on a wire rack before applying frosting. If the cupcakes are even slightly warm, the frosting will melt and become runny.
- Use room temperature ingredients: Make sure both the butter and cream cheese are softened to room temperature before mixing. This will ensure the frosting is smooth and free of lumps.
- Gradually Add Powdered Sugar: Add powdered sugar in small batches while mixing. This prevents a sugar cloud in your kitchen and ensures everything incorporates smoothly. You can also adjust the sweetness level by tasting the frosting as you go.
- Adjust Consistency: If the frosting is too thick, you can add a teaspoon of milk to loosen it. If it’s too runny, add a little more powdered sugar to thicken it up.
- Use a Piping Bag: If you want a professional look, use a piping bag with a star tip to apply the frosting. If you don’t have one, you can cut the corner of a plastic zip-top bag and use it to pipe the frosting.
- Decorate Right Before Serving: If you’re using candy pumpkins, candy corn, or sprinkles, it’s best to decorate right before serving. Candies can sometimes melt or bleed color if left on the frosting for too long.
Can I make these gluten-free?
To make the cupcakes gluten-free, substitute the boxed cake mix with a gluten-free version. I tested them using the Pillsbury brand gluten-free yellow cake mix, which worked really well.
As for the decorations, you should always check labels for any cross-contamination risks and to determine whether they are suitable for your dietary needs and restrictions.
Storage Instructions
Room Temperature: If you want to store unfrosted cupcakes, keep them in an airtight container at room temperature for up to 2 days. Make sure they are completely cooled before storing, as moisture from warm cupcakes can make them soggy.
Freezing: You can freeze unfrosted cupcakes for up to 3 months. Wrap each cooled cupcake individually in plastic wrap, then place them in a freezer-safe bag or airtight container. When you’re ready to use them, let them thaw at room temperature before frosting.
Refrigeration: Since the frosting contains cream cheese, the frosted cupcakes should be stored in the refrigerator. Place them in an airtight container, and they will last for about 3–4 days. Before serving, let them sit at room temperature for about 15–20 minutes so the frosting can soften slightly for a better texture.
Cake Mix Cakes With Pumpkin Cream Cheese Frosting
Ingredients
For the Cupcakes
- 1 15.25-ounce box yellow cake mix (Pillsbury, Duncan Hines, or other)
- 2-3 eggs (use the amount listed on the package)
- 1/3-1/2 cup vegetable oil (use the amount listed on the package)
- water (use the amount listed on the package)
- 3/4 cup butterscotch or caramel baking chips
For the Frosting
- 1/2 cup unsalted butter softened
- 8 ounces cream cheese softened
- 4 cups powdered sugar
- 1/4 teaspoon cinnamon
- 1/3 cup pumpkin puree not pumpkin pie filling
- 1/2 teaspoon vanilla extract
For Decorating (Optional)
- 24 Brach's Mellowcreme pumpkins or candy corns
- fall-colored sprinkles
Instructions
For the Cupcakes
- Preheat oven to 350º F and line two cupcake/muffin pans with 24 baking cups.
- Make cake mix according to package directions, adding baking chips of choice.
- Spoon cake batter into each baking cup (2/3 full).
- Bake cupcakes according to package directions until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Allow the cupcakes to cool in the pans for about 10 minutes and then transfer them cupcakes to a wire rack to continue to cool.
For the Frosting
- Using a hand mixer, beat butter and cream cheese until smooth.
- Add the powdered sugar a little at a time, beating in between, until well incorporated.
- Stir in cinnamon, pumpkin puree and vanilla.
- Store the frosting in the refrigerator to firm up until ready to use (up to 24 hours in advance).
- Frost cupcakes once they have cooled completely (about an hour). Decorate with Mellowcreme pumpkins or candy corns and sprinkles as desired.
Notes
Nutrition
The nutrition information shown is an estimate provided by an online calculator. Accuracy is not guaranteed.