Preheat your oven to 350 degrees F. This is a crucial step, as starting with a properly heated oven ensures even baking.
Prepare your muffin tins by lining them with paper liners or spraying them with non-stick cooking spray. This will help prevent your cupcakes from sticking and make cleanup easier.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the spice cake mix, instant vanilla pudding mix, and pumpkin pie spice. Whisk them together until they’re evenly blended.
Now, it’s time to add the wet ingredients! Beat in the pumpkin puree, sour cream, vegetable oil, eggs, and vanilla extract. Mix on medium speed for about two minutes until everything is well combined and smooth.
Using a large cookie scoop, distribute the batter evenly between the 24 muffin wells, filling each well with about 3 tablespoons of batter. This ensures that all cupcakes bake evenly.
Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. You’ll know they’re done when the tops spring back lightly to the touch. A toothpick inserted in the center should come out clean.
Once baked, allow the cupcakes to cool in the muffin tins for about 10 minutes. This helps them set before transferring them to a wire rack.
Carefully remove the cupcakes from the tins and place them on a wire rack to cool completely. This step is essential for ensuring your frosting won’t melt off when you add it.
While the cupcakes are cooling, prepare your frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy, which should take about 2 to 3 minutes.
Add the unsalted butter and continue to beat for another 2 to 3 minutes until well combined and fluffy.
Turn the mixer speed down to low and gradually add in the confectioners’ sugar. Mix until fully incorporated to avoid a sugary cloud!
Once mixed, add the vanilla extract and mix until combined. Taste and adjust the sweetness, if necessary.
Turn the mixer back up to medium-high speed and beat for about 3 to 4 minutes until the frosting is light and fluffy. You want it to be spreadable yet hold its shape.
Finally, pipe the frosting onto your cooled cupcakes. If desired, garnish with festive fall sprinkles for a touch of color and fun!
