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Pumpkin Cinnamon Sugar Cupcakes with Cream Cheese Frosting

It’s the 2nd of October and pumpkin everything has been in full swing around here (except PSLs, because I hate coffee….GASP! I save my caffeine for Dr. Peppers and preworkouts only, ha!). I decorated for Halloween/Fall last week and am fully ready for the cooler temps! I’m traveling a lot in October so I am trying to squeeze in as much baking as possible. And coincidentally, all my pants are starting to fit a bit tighter (oops!). I blame it on the baking!

I made these cupcakes for one of my best friend’s birthdays last weekend–she doesn’t love cake (GASP AGAIN) but does enjoy cream cheese frosting! So, I knew a festive cupcake with cream cheese frosting would do the trick! These are so tasty!!!

Pumpkin Cinnamon Sugar Cupcakes with Cream Cheese Frosting

Adapted from Your Cup of Cake

Serving size – 18-20 cupcakes

Cupcakes:

1 box yellow cake mix (I used Duncan Hines)

1 tbsp pumpkin pie spice

1 tsp cinnamon

15 oz. pure pumpkin (not pumpkin pie filling)

3 eggs

1/2 cup canola oil

1/3 cup milk

2 tsp vanilla extract

Sugar topping for cupcakes:

4 tbsp melted unsalted butter

1/4 cup white sugar

1 tbsp cinnamon

Cream cheese frosting:

1/2 cup (1 stick) unsalted butter, softened

8 oz. cream cheese, softened

1 & 1/2 tsp cinnamon

2 tsp vanilla extract

4 cups powdered sugar

Directions:

Cupcakes –

Preheat oven to 350 degrees
Combine together cake mix, cinnamon, & pumpkin pie spice in a large bowl
In another bowl, mix pumpkin, eggs, oil, milk, & vanilla extract
Mix together wet and dry ingredients
Fill cupcake lined muffin pan 3/4 full with batter
Bake for 18-20 minutes
Once cooled, brush cupcakes with melted butter and then dunk into cinnamon/sugar mixture until coated

Frosting –

Cream together butter and cream cheese until smooth
Add in cinnamon and vanilla
Slowly add powdered sugar until fluffy (you may need add a little less or a little more)

Assembly –