Pumpkin Pie Cupcakes with Cream Cheese whipped cream
This is so worth doing!
Prep
Cook
Wait
3h
| Category: | Other |
Ingredients
For
12
Person(s)
Recipe
| 15 ounce(s) can pumpkim puree |
| 3/4 cup(s) sugar |
| 2 eggs |
| 2 teaspoon(s) vanilla |
| 3/4 cup(s) half and half, or evaporated milk |
| 1/3 cup(s) flour |
| 1/2 teaspoon(s) or up to 1 tsp ground cinnamon ( you could also use pumpkin pie spice if you like it) |
| 1/4 teaspoon(s) salt |
| 1/4 teaspoon(s) baking powder |
| 1/4 teaspoon(s) baking soda |
| 8 ounce(s) cream cheese at room temperature |
| 1 teaspoon(s) vanilla |
| 1/2 cup(s) sour cream |
| 2 tablespoon(s) powdered sugar |
| 2 tablespoon(s) to 4 Tbl heavy cream |
Pumpkin Pie Cupcakes with Cream Cheese whipped cream Directions
- Preheat oven to 350 degrees
- Grease 12 cup muffin pan
- Mix the pumpkin and sugar in mixer with whisk
- Add Eggs, vanilla and half and half
- Add all dry ingredients
- Fill each muffin cup with 1/3 cup of the mixture
- Bake for 20 min, then pop in the fridge til cold
- Remove and top with Cream cheese mixture
- To make the cream cheese mix, using electric mixer beat cream cheese and vanilla til smooth. Whisk in sour cream. Add powdered sugar. Add cream slowly til you reach the desired consistency. Pop