Cream Filled Pumpkin Cupcakes |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 teaspoon(s) baking powder |
2 teaspoon(s) baking soda |
1/4 cup(s) butter |
1 pound(s) confectioners' sugar |
1 package(s) cream cheese room temp |
4 eggs |
2 cup(s) flour |
2 cup(s) flour |
0 frosting |
1 teaspoon(s) ground cinnamon |
1 can(s) pumpkin solid packed 15 oz |
1 teaspoon(s) salt |
2 teaspoon(s) vanilla extract |
3/4 cup(s) vegetable oil |
Directions:
1. Combine the eggs, sugar, oil and pumpkin. Combine the flour, baking soda, salt baking powder and cinnamon, add to pumpkin mixture and beat weel. Fill paper-lined muffin cups 2/3 full.
2. Bake at 350 for 18-22 minutes or until a toothpick comes out clean.
3. Frosting....
4. Combine all ingredients in large mixing bowl and beat well until smooth.
5. Cut off tops and fill with frosting and place top back on cupcake.
|
|