Last month my mother introduced me to these amazing cupcakes. I decided to take the look a step further and after she baked the cupcakes, I tinted the icing with orange Wilton gel coloring to really make the cream cheese frosting stand out. They were the hit of our get together and would be a perfect treat for Halloween or Thanksgiving! Anything that combines pumpkin and cream cheese is a winner with me and these cupcakes come out so flavorful and moist but with minimal effort. We didn’t add cinnamon to the frosting but I’m certain it would be wonderful as well.
I dare you to eat just one. Double dog dare ya!
Cupcake Ingredients
1 pkg. (2-layer size) spice cake mix
1 cup sour cream
1 can (15 oz.) pumpkin (Libby’s preferred)
1/4 cup oil
3 eggs
Icing Ingredients
8 oz. pkg cream cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar
1-1/2 tsp. ground cinnamon (optional)
Directions
Preheat oven to 350ºF. Mix cupcake ingredients together with mixer until blended. Spoon into 24 paper-lined muffin cups.
Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min before transferring to a wire rack. Cool completely.
To make icing, beat cream cheese, butter and vanilla in large bowl with mixer until well blended. Gradually add in sugar. Blend in cinnamon if desired. Spread over cupcakes. Keep refrigerated.
Yum, yum!
This recipe can be found at Kraftrecipes.com.
I won’t take much of a dare to get me to eat these “oh no please don’t…. yes!”
This looks incredible. It reminds me of a pumpkin crumb cake I ordered (and continue to get!) from Crumb Cake Creations. They’re a NJ Based bakery that pumps out some pretty incredible things. Figured I’d share their info since it relates a bit to your pumpkin cup cake above! Check them out at http://www.crumbcakecreations.com. You won’t be disappointed.
I enjoy your posts; keep up the good work!