Pumpkin Cream Cupcakes

These were easy breezy to make.  It has been a year or two since I made them and still love them, so I better post it if I remember the pumpkin cream cupcakes that long!  Serve as a brunch or dessert.  I think some stabilized whipped cream with nutmeg grated on top would be pretty.  This was before I switched to almost all crazy homemade stuff.   Here I dolloped the cream cheese by squeezing it through a ziplock bag with one corner cut off.  Then, I dragged a butter knife through the center in order to create the heart shape.

Of course, I’ve already started making my pumpkin oatmeal again!  Good thing I post these things or I’d never find them sometimes.  I doubled the recipe and put it into my 11×7 pyrex baking dish because my Corningware was dirty from taco chili.  I baked it 25 minutes instead of 15 minutes and it turned out great!

Pumpkin Cream Cupcakes
24 cupcakes

1 spice cake box mix
1 (3.4 oz) instant vanilla pudding mix
1 cup pureed pumpkin
8 oz. cream cheese, room temperature
1/4 cup sugar
1 egg, room temperature

1.  Preheat oven to 350 degrees.  Prep your cupcake pans with liners.  Make the cake batter per the directions on the box and add the pudding mix and pumpkin as well.  Divide the batter between the cupcakes.  I use a large cookie scoop for this.
2.  In a large bowl, beat the cream cheese until smooth.  Add the sugar and egg.  Dollop a tablespoon of this mixture on top of the cupcake or use a ziplock bag with one corner trimmed off.
3.  Bake for 18-21 minutes.  Cool for 10 minutes then remove from the pan and cool complete on a wire rack.

Recipe from Kraft Recipes


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