Cream Filled Pumpkin Cupcakes
Yield: 0 servings ( Serving Size: servings )
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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
Preparation
- 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.
- Bake at 350 for 18-22 minutes or until a toothpick comes out clean.
- Frosting....
- Combine all ingredients in large mixing bowl and beat well until smooth.
- Cut off tops and fill with frosting and place top back on cupcake.
January 2012
This recipe is a personal recipe added by bets219 and has not been tested or endorsed by MyRecipes.
Cream Filled Pumpkin Cupcakes Recipe at a Glance
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