Pumpkin Spice Cupcakes - Rustic Honey

A simple pumpkin spice cupcake with a decadent cream cheese frosting for your fall gatherings! These cupcakes pair perfectly with a pumpkin spice latte!

If I told you I was never late on homework assignments back in my school days, would you believe me?!

It’s true, I promise! However, I don’t blame if you are thinking otherwise with my late blog posts lately! I’m glad you all aren’t grading my homework on this here blog! It seems like I cannot get into a groove this month and have been a bit behind in the blog world! Thanks for sticking with me!

Things are gearing up with the boutique as I prepare TONS of new fall merchandise for the website and showroom. I’ve been working this ole tail off trying to make this fall the best yet for my little shop! It’s so exciting, exhausting, overwhelming and scary all at the same time! (These emotions are best treated with an early happy hour.) 🙂

Anywho, I don’t know about you guys but I have been in a fall-kind-of-mood! The weather cooled off here last week, the windows were open, the crisp breeze rolled in and I was like “I NEED PUMPKIN SPICE IN MY LIFE!”

Pumpkin landed in my shopping cart and the next thing you know, I have yummy cupcakes taking over my kitchen!

Weird, huh?

Ingredients:

For the Cupcakes:

1 Box Yellow Cake Mix
1 can Pumpkin
1/2 can Sweetened Condensed Milk
1 c. Water
1 tsp. Vanilla Extract
1/2 tsp. Pumpkin Spice

For the Frosting:

1 Bar Cream Cheese
1/4 Milk
2 c. Powdered Sugar
1 tsp. Vanilla

Additional: Sprinkle cinnamon (or pumpkin spice) and extra powdered sugar on top of icing.

Directions:

Preheat oven to 350 degrees.
In a large bowl mix together the cake mix, water, pumpkin, vanilla, pumpkin spice and sweetened condensed milk.
Grease the cupcake tins with butter and a sprinkle of powdered sugar before spooning in the batter. Or you can use cupcake liners of course!
Bake for about 18-20 minutes or according to your cake mix instructions.
Meanwhile, mix together softened cream cheese, milk, and vanilla with a mixer. Gradually add in the powdered sugar until frosting forms. I placed the frosting in a sandwich bag and cut a small hole in the corner to pipe the icing onto the cupcakes. Fancy equipment I tell you!
Once the cupcakes have cooled slightly, pipe the icing on top in a swirl beginning from the outside working toward the center of each cupcake. Then for extra “pretties” add a sprinkle of cinnamon (or pumpkin spice) and powdered sugar.

Serve with a pumpkin spiced coffee and you are ready for fall!

These cupcakes are super simple and perfect for the cooler weather. I’m also working on a pumpkin spice coffee to share with you too! They go together like peanut butter and jelly… salt and pepper… peas and carrots…

Okay, you get the idea. Hope to see you again soon! If you haven’t already, you can subscribe in the sidebar to be notified on new posts via email! 😉

Thanks for reading (and pinning!)

-Lauren