Instructions

• Preheat oven to 350°F (175°C). Line a 24-well muffin tin with paper liners or spray the wells with nonstick cooking spray.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, whisk together 1 box spice cake mix (15.25 ounces), 1 box instant vanilla pudding mix (3.4 ounces), and 1 1/2 teaspoons pumpkin pie spice until evenly combined.
• Add 1 cup pumpkin puree, 1/2 cup sour cream, 1/2 cup vegetable oil, 3 slightly beaten eggs, and 2 teaspoons pure vanilla extract to the dry mixture. Beat on medium speed for about 2 minutes, scraping the bowl as needed, until the batter is smooth and well combined.
• Using a large cookie scoop or a spoon (about 3 tablespoons per well), divide the batter evenly among the 24 prepared muffin wells.
• Bake in the preheated oven for 18–22 minutes, or until the tops spring back when lightly touched. Remove from oven.
• Let the cupcakes cool in the muffin tin for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.
• To make the frosting, place 8 ounces softened cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until smooth, about 2–3 minutes.
• Add 1/4 cup softened unsalted butter and continue beating on medium-high for another 2–3 minutes, until the mixture is smooth and combined.
• Reduce mixer speed to low and gradually add 3/4 pound confectioners’ sugar (about 2 1/2 to 3 cups), mixing until the sugar is fully incorporated.
• Add 1/2 teaspoon pure vanilla extract and 1/4 to 1/2 teaspoon pumpkin pie spice, mixing on low just until incorporated. Then increase the mixer to medium-high and beat the frosting for about 3–4 minutes, until light and fluffy. Taste and check texture; adjust by mixing a bit longer if needed.
• Pipe or spread the frosting onto the fully cooled cupcakes. If desired, garnish with festive fall sprinkles.