These easy to make harvest cupcakes with creamy cinnamon frosting are a huge hit with everyone. Made simply with a cake mix and a few pantry ingredients. You are sure to love them and you don’t want to miss out on the most delicious, fluffy cinnamon frosting.

I just love this time of year. There is a slight chill in the air, the leaves start to change color and harvest baking begins in many households.

I also love sharing recipes with friends and walking over to neighbors’ homes to bring them a fall treat.

This cupcake recipe is one I’ve been making for many years.

I remember bringing them in to my daughter’s kindergarten glass for a “Harvest Feast Party” All the kids and teachers loved them.

These cupcakes are an autumn tradition around here and now, I send them to my daughter up in college for her and her roommates to enjoy. How time flies!

Bake up a batch and taste the flavors of the season.

Harvest Cupcakes with Creamy Cinnamon Frosting

Yields: 18 frosted cupcakes

What’s in these delicious looking cupcakes?

Here’s The Ingredients:

For the cupcakes:

- 1 box vanilla, white or yellow cake mix
- 1 large egg
- 2 egg whites from large eggs
- 1/2 can pumpkin — not pumpkin pie filling; pumpkin should be the only ingredient listed on the can
- 5 tbsp unsalted butter — melted and cooled
- 1/2 cup apple juice
- 1/4 water
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 2 tsp vanilla extract

For the frosting:

1 1/2 heaping cups marshmallow fluff — mist a measuring cup with cooking spray for easy removal
1 1/2 heaping cups whipped cream cheese
1/4 cup sifted powdered sugar
1 tsp vanilla extract
1 tsp cinnamon
harvest colored sprinkles or nonpareils

How are these harvest cupcakes with creamy cinnamon frosting made?

Here’s The Simple Directions:

Preheat oven to 350 degrees. Place tin or paper liners in cups and set aside until ready to fill.

2. Pour the dry mix in a large mixing bowl. With a wire whisk, loosen up the mix. Start adding all of the ingredients one at a time, and stir with a rubber spatula after each addition.

3. When all ingredients are incorporated, change over to a hand held mixer. Mix for about 2 to 3 minutes until nice and fluffy looking.

4. Cover the bowl with foil or plastic wrap. Chill batter in the fridge for about 20 minutes.

5. Take out of the fridge and fill the cupcake tins. I used an ice cream scooper. If you don’t have one, use about 1/3 cup batter for each cupcake. You should have enough for 18 cupcakes.

6. Bake for about 20 to 25 minutes; turn pan around after about 12 minutes for even baking. Cupcakes are done when a wooden skewer or toothpick comes out clean or with dry crumbs.

7. Cool pan on rack for about 10 minutes. Remove cupcakes from pan and cool on rack until completely cooled.

8. In the meantime, place all your frosting ingredients in a large mixing bowl. Mix until fluffy using a hand held electric mixer.

9. When cupcakes are completely cooled, frost each one. You will have enough frosting for each cupcake. Decorate with your favorite sprinkles.

Enjoy the deliciousness!

Print recipe below

Cake Mix Harvest Cupcakes with Creamy Cinnamon Frosting

Here's a simple recipe using a cake mix and a few pantry ingredients. You don't want to miss the most delicious, fluffy cinnamon frosting. Enjoy1

Course Autumn Dessert, Cupcake, Dessert, Harvest Dessert

Cuisine American

Keyword autumn desserts, cupcake, cupcakes, fall desserts, harvest

Servings 18 cupcakes

Calories 165 kcal

Author Pam

Ingredients

1 box yellow, white, or vanilla cake mix
1 large egg
2 egg whites from 2 large eggs
1/2 can pumpkin — not pumpkin pie filling; pumpkin should be the only ingredient listed on the can
5 tbsp unsalted butter — melted and cooled
1/2 cup apple juice
1/4 cup cold water
1 tsp cinnamon
1/2 tsp pumpkin pie spice
2 tsp vanilla extract

Fluffy cinnamon frosting

1 1/2 cups marshmallow fluff — mist a measuring cup with cooking spray for easy removal
1 1/2 cups whipped cream cheese
1/2 tsp vanilla extract
1 tsp cinnamon
1/4 cup sifted powdered sugar

Instructions

1.Preheat oven to 350 degrees. Place tin or paper liners in cups and set aside until ready to fill.
2.Pour the dry mix in a large mixing bowl. With a wire whisk, loosen up the mix. Start adding all of the ingredients one at a time, and stir with a rubber spatula after each addition.
3.When all ingredients are incorporated, change over to a hand held mixer. Mix for about 2 to 3 minutes until nice and fluffy looking.
4.Cover the bowl with foil or plastic wrap. Chill batter in the fridge for about 20 minutes.
5.Take out of the fridge and fill the cupcake tins. I used an ice cream scooper. If you don’t have one, use about 1/3 cup batter for each cupcake. You should have enough for 18 cupcakes.
6.Bake for about 20 to 25 minutes; turn pan around after about 12 minutes for even baking. Cupcakes are done when a wooden skewer or toothpick comes out clean or with dry crumbs.
7.Cool pan on rack for about 10 minutes. Remove cupcakes from pan and cool on rack until completely cooled.
8.In the meantime, place all your frosting ingredients in a large mixing bowl. Mix until fluffy using a hand held electric mixer.
9.When cupcakes are completely cooled, frost each one. You will have enough frosting for each cupcake. Decorate with your favorite sprinkles and enjoy!

Love these cupcakes!

Before you go, check out another delicious recipe that’s also a hit around this time of year. Enjoy them both!

Old Fashioned Apple Crisp

Thanks for stopping by! Be sure to check back again soon. There are so many more recipes to see both sweet and savory, new ones too.

In the meantime, scroll up to print out the recipe and you can pin on Pinterest to save your favorite recipes for later on.

Bye for now!

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Harvest Cupcakes with Creamy Cinnamon Frosting