Ok, so again with the Thanksgiving cupcakes. My 10yr old cousin asked my mom specifically if I could make these cupcakes. So of course I did. She’s a beautiful blue eyed blonde girl, so I’m sure this is just the first in a long future line of her getting whatever she wants.
Anyway, these pumpkin cupcakes are amazing. I can’t stop thinking about them and mourning their loss. I wish they never quit me. The best part was that I pre-stuffed the cupcakes with the cream cheese filling so that when they baked up they got a little toasty and tasted like a cream cheese toasted marshmallow.
1 box yellow cake mix
1 can/overwhelming cup canned pumpkin
2 – 3 tbsp pumpkin pie spice
12 oz diet cream soda
Cream Cheese Filling
8oz cream cheese
1.5 cups powdered sugar
1 tsp vanilla
Cinnamon Buttercream Frosting
4 oz cream cheese
1 cup butter
1 tsp vanilla
2 – 3 tbsp cinnamon – to taste
Makes: 24 cupcakes (plus a few minis…)
Preheat your oven to 350 degrees. Line your cupcake pans
Make your cream cheese filling by combining all ingredients until well blended. You don’t want the filling to be too sweet -thats what the frosting is for. When you’ve make the filling eat several scoops of it to make sure it isn’t poison. Then put it in the fridge so its cold when you scoop it into the cupcake batter.
Mix soda, cake mix, canned pumpkin, and pumpkin pie mix until smooth. Fill cupcake liners slightly more than halfway. Take your chilled cream cheese filling and scoop small amounts into each cupcake. These will bake into odd shapes, so just do whatever you want. You’re covering the tops with frosting, no one will see your hideous creations. Bake the cupcakes for 15 – 17 minutes at 350 until a toothpick inserted in the middle comes out clean.
While cupcakes are baking make your frosting by mixing the butter, cream cheese, cinnamon and vanilla until smooth and fluffy. I said fluffy, so do it right. Then stir in the powdered sugar about 1 cup at a time until your preferred consistency. Make sure you’ve added enough cinnamon. Once the cupcakes have cooled completely top with the cinnamon buttercream.
Then serve them to your boyfriend and he will love you forever. Or he will just stay with you forever because you make awesome cupcakes even though he’s lost all the love he once had for you.
Or whatever, maybe your little 10yr old cousin will just be really excited when you show up with them at Thanksgiving.
PS. The pumpkins I just made by piping out the shapes in tinted royal icing. Freehand, b*tches. I don’t do fondant. I’m an icing purist.