3 years ago5,000+ Views
Ingredients: 1 1/3 cups sugar 1/2 cup canola oil 1 1/4 cups canned pumpkin 3 large eggs 1 1/3 cups all purpose flour 1 1/2 teaspoons baking soda 3/4 teaspoon salt 1 teaspoon baking powder 1 teaspoon ground cinnamon Candy pumpkins (for garnish) For Cream Cheese Filling: 4 ounces cream cheese, softened 1/4 cup (4 tablespoons) unsalted butter, softened 2 cups confectioner’s sugar 1 teaspoon vanilla Instructions: 1. Preheat the oven 350 degrees. 2. In a large bowl, beat Sugar, Oil, Pumpkin and Eggs until well blended. Combine Flour, Baking soda, Salt, Baking powder and Cinnamon in a small bowl. Gradually beat into pumpkin mixture until well blended. 3. Line cupcake pan with paper liners. Fill each line three quarters full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing to wire racks. 4. Cut a 1 inch by 1 inch circle in the center using a small sharp knife. Set aside cake pieces. 5. Bring the frosting out, fill hole with frosting and add a little frosting on top. Place a candy pumpkin on top of the frosting. Repeat the same for the rest of the cupcakes.
I love cream cheese icing, but cream cheese filling!? Yum!
Oh my, I've never tried cupcakes with any sort of filling before but pumpkin and cheese cream are irresistible!
Those weird little candy pumpkins are my guilty pleasure. I never buy them but if I see them anywhere I grab an entire handful.
I love how simple cream cheese icing is. I always have those ingredients on hand.