Air Fryer Pumpkin Spice Cupcakes
Description
Easy Air Fryer Pumpkin Spice Cupcakes made with a doctored spice cake mix and real pumpkin puree, then topped with tangy cream cheese frosting. Moist, cozy, and ready in a fraction of the time it takes to heat a full oven — the perfect fall dessert.
Ingredients
For the Cupcakes
- 15.25 ounces spice cake mix, 1 box
- 1 cup canned pumpkin puree, not pumpkin pie filling
- 3 large eggs
- ⅓ cup vegetable oil
- ½ cup water
- 1 teaspoon pumpkin pie spice, optional
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup butter, 1 stick unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Line a muffin tin or silicone cups with cupcake liners and lightly spray the liners with baking spray.
- In the bowl of a stand mixer, combine the spice cake mix, pumpkin puree, eggs, oil, water, and pumpkin pie spice. Mix on low for 30 seconds, then on medium for 2 minutes, scraping down the bowl halfway through.
- Using an ice cream scoop, fill each liner about two-thirds full.
- Place the filled cups in the air fryer basket in a single layer with space around each. Air fry at 320°F (160°C) for 12 to 14 minutes, until a toothpick inserted in the center comes out clean. Work in batches to avoid crowding.
- Let the cupcakes cool in the basket for 2 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened cream cheese and butter until smooth. Add the vanilla and salt, then gradually beat in the powdered sugar until light and fluffy.
- Frost the fully cooled cupcakes. Dust with extra pumpkin pie spice or cinnamon if desired.
Equipment
- Muffin tin or silicone baking cups
- Cupcake Liners
- Ice cream scoop
- Wire cooling rack
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling.
- Every air fryer runs differently — check for doneness a minute or two early on your first batch.
- Cool cupcakes completely before frosting, or the frosting will melt.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days.
- Freeze unfrosted cupcakes for up to 2 months; thaw and frost before serving.
- Gluten-free: use a certified GF spice cake mix. Egg-free: substitute ¼ cup applesauce or a flax egg per egg. Dairy-free: use plant-based cream cheese and vegan butter for the frosting.
Nutrition
Serving: 1ServingCalories: 324kcalCarbohydrates: 40gProtein: 3gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 54mgSodium: 282mgPotassium: 140mgFiber: 1gSugar: 32gVitamin A: 2486IUVitamin C: 1mgCalcium: 45mgIron: 1mg