How To Make Pumpkin Pie Cupcakes with Cream Cheese Whipping Cream
You’ll love the rich and dense filling of these pumpkin pie cupcakes. A light and fluffy cream cheese frosting adds some delicate balance.
Serves:
Ingredients
- 15ozpumpkin puree,can
- ¾cupsugar
- 2eggs
- 1tspvanilla
- ¾cupevaporated milk
- ⅔cupflour
- ¼tspsalt
- ¼tspbaking powder
- ¼tspbaking soda
- 1tspground cinnamon
- ½tspground ginger
- ¼tspground cloves
For Cream Cheese Whipping Cream:
- 8ozcream cheese
- ½cupsugar
- 1½cupswhipping cream
Instructions
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Preheat oven to 350 degrees F and line a 12 muffin tin with liners.
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In a medium sized bowl whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk. In another bowl sift together flour, salt, baking powder, baking soda, cinnamon, ginger and cloves.
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Add the dry ingredients to the wet ingredients and stir until incorporated.
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Fill each muffin tin with ⅓ cup of the pumpkin batter. Bake for 20 minutes.
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Let cool and refrigerate for at least 30 minutes.
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To make the cream cheese whipping cream beat the cream cheese and sugar together until smooth and creamy. Add the heavy whipping cream and continue to beat until stiff peaks form.
Nutrition
- Calories: 303.14kcal
- Fat: 17.76g
- Saturated Fat: 10.44g
- Trans Fat: 0.00g
- Monounsaturated Fat: 5.00g
- Polyunsaturated Fat: 0.75g
- Carbohydrates: 32.61g
- Fiber: 1.36g
- Sugar: 25.13g
- Protein: 4.87g
- Cholesterol: 85.18mg
- Sodium: 190.56mg
- Calcium: 104.38mg
- Potassium: 196.42mg
- Iron: 0.87mg
- Vitamin A: 449.96µg
- Vitamin C: 1.98mg
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