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Pumpkin Snack Cake Cupcakes

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Emily Griffin
Updated Oct 1, 2025
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These Pumpkin Snack Cake Cupcakes are a cozy fall twist on the nostalgic snack cakes we all loved growing up. Made with spice cake mix and real pumpkin puree, they’re ultra-moist, filled with a fluffy cream center, and topped with smooth vanilla frosting and the classic orange swirl. They’re simple, festive, and perfect for Halloween parties, bake sales, or an easy fall dessert that feels special without the fuss.

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Pumpkin Snack Cake Cupcakes

  • Prep Time 30 min
  • Total 1 hr 30 min
  • Servings 20
  • Ingredients 11
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Ingredients

Cake

Filling

  • 1/2 cup unsalted butter, softened
  • 1 jar (7 oz) marshmallow creme
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla

Frosting

  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • Orange gel food color from 1 box Betty Crocker™ Neon Gel Food Color

Instructions

  • Step 
    1

    Heat oven to 350°F. Place paper baking cups in each of 20 regular-size muffin cups. 

  • Step 
    2

    In a large bowl, combine the cake mix, pumpkin, eggs, oil, and water. Mix until smooth and no dry streaks remain.

  • Step 
    3

    Divide the batter evenly among the 20 muffin cups, filling each about two-thirds full. 

  • Step 
    4

    Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.

  • Step 
    5

    In a medium bowl, beat the butter on medium speed with an electric mixer until smooth and creamy. Add the marshmallow creme and vanilla, mixing until blended. Slowly beat in the powdered sugar until the mixture is light, fluffy, and holds its shape. Transfer the filling to a piping bag fitted with a medium size round tip.

  • Step 
    6

    Using a knife, cut out the center of each cooled cupcake, about 1 inch deep and almost to the edge of the cupcake. Pipe the filling into the hole until the cupcake feels slightly heavy and the hole is almost full. Trim the excess cake from the center piece of cake, leaving just the top layer of cake; place on top of the filling.

  • Step 
    7

    In a small bowl, mix about 1/3 of the vanilla frosting and a small amount of orange food color until well blended. Add more food color as needed to reach desired color. Transfer to a piping bag fitted with a small round tip. Spread a thin layer of white frosting evenly over the tops of the filled cupcakes. Pipe small connected loops across each cupcake with the orange frosting.

Nutrition

Nutrition Facts are not available for this recipe
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