Pumpkin Pie Cupcakes With Cream Cheese Whipped Cream
Looking for the ultimate fall dessert? These pumpkin pie cupcakes are beyond easy and come together in under 10 minutes! I saw a few versions of this online and added my own twist to both with a unique topping. I slathered these cupcakes with my Cream Cheese Whipped Cream topping. It is a tangy topping which is a perfect match for this treat! The original cupcake recipes can be found at OMG Chocolate Desserts (LOVE HER BLOG!!!! Here is her Facebook Page too!) and The Krazy Coupon Lady! Check them both out, you will be happy you did!
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You’ll Need:
Cupcake Tins
Canned Pumpkin
Piping Bag
Pumpkin Pie Cupcakes With Cream Cheese Whipped Cream
Ingredients
Cupcakes
- 15 oz can pumpkin puree
- ¾ cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ¾ cup Half and half Or you can try evaporated milk0I used half/half
- ⅔ cup flour
- ½ teaspoon or 1 teaspoon cinnamon depending on your preference-can also add 2 tsp pumpkin pie spice but we do not like that
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- whipped cream
Instructions
- Preheat oven to 350 degrees.
- Grease 12 cup muffin tin.
- Mix the pumpkin and sugar in mixer with whisk.
- Add eggs, vanilla and half & half.
- Add all dry ingredients.
- Fill each muffin cup with 1/3 cup of the mixture.
- Bake for twenty minutes.
- Cool 20 mins then pop in fridge until cold.
- Remove and top with whipped cream
Cream Cheese Whipped Cream
Ingredients
- 8 ounces cream cheese softened
- 1 cup sugar
- 1 teaspoon vanilla
- 1 ½ cups heavy cream
Instructions
- In a bowl whip the cream until stiff peaks form.
- In another bowl, beat together the cream cheese with sugar and vanilla until smooth.
- Fold the whipped cream into the cream cheese mixture.
