Cream Filled Pumpkin Cupcakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pkg. yellow cake mix
15 oz. can solid packed pumpkin, divided
1/2 cup milk
1/3 cup vegetable oil
1 1/2 tsp. pumpkin pie spice
4 eggs
3.4 oz. pkg. Pumpkin Spiced Instant Pudding (if not available, use vanilla), divided
Filling:
1 1/2 cups whipping cream
2/3 cup powdered sugar
1 tsp. vanilla extract
Frosting:
1/2 can pumpkin puree
1/2 pkg. of pudding mix
1/2 tsp. pumpkin pie spice
8 oz. cream cheese, softened
1 cup powdered sugar
1/2 cup of mascarpone cheese, softened
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Directions: |
Directions:In a large bowl, add cake mix, 1/2 can of pumpkin puree, milk, eggs, oil, pumpkin pie spice and 1/2 of instant pudding: beat well. Gently scoop the batter into 24 paper-lined cupcake pans. Bake in a preheated 350º oven for 20 to 25 minutes. Filling: Whip cream in a mixing bowl. Beat until fluffy, adding powdered sugar and vanilla just as it starts to get stiff; set aside. Frosting: In a small bowl, add cream cheese, powdered sugar and mascarpone cheese; beat well. Add 1/2 of pumpkin puree (leftover from the can), 1/2 package of the pudding mix and pumpkin pie spice; mix well. Fold in a cup of the filling whipped cream mixture into the frosting mixture. Then 1/3 a cup of the frosting mixture into the filling whipped cream mixture. Refrigerate until ready to use. Scoop out a good size tablespoon from the top of each baked cup cake. Put a blob of filling mixture into each one. Put the frosting in a pastry bag fitted with a large fluted tip. Pipe frosting on top of cupcakes. |
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Personal
Notes: |
Personal
Notes: I found this recipe online, but decided to revise it by adding a filling to them. What was a simple recipe, evolved into a bit of a complicated process. It was worth it, since every time I make them, people comment how great they are!
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This recipe for Cream Filled Pumpkin Cupcakes is from