Pumpkin Streusel Cupcakes |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 24 |
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A delicious crumb filling becomes the center of attention inside these yummy confections that taste like pumpkin bread. âDonna Gish, Blue Springs, Missouri Ingredients:
1 package spice cake mix (regular size) |
1-1/4 cups water |
3 eggs |
1/2 cup canned pumpkin |
streusel: |
1/2 cup packed brown sugar |
1/2 teaspoon ground cinnamon |
1 tablespoon butter |
frosting: |
1 package (8 ounces) cream cheese, softened |
2 tablespoons butter |
2 cups confectioners' sugar |
1/2 teaspoon vanilla extract |
Directions:
1. In a large bowl, combine the cake mix, water, eggs and pumpkin. Beat on low speed just until moistened. Beat on medium for 2 minutes.
2. In a small bowl, combine brown sugar and cinnamon; cut in butter until crumbly. Fill paper-lined muffin cups one-fourth full with batter. Drop streusel by heaping teaspoonfuls into center of each cupcake. Cover with remaining batter.
3. Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. In a small bowl, beat cream cheese and butter until fluffy. Add confectionersâ sugar and vanilla; beat until smooth. Frost cupcakes. Store in the refrigerator. Yield: 2 dozen.
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