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Pumpkin Pie Cupcakes with Cream Cheese whipped cream

Pumpkin Pie Cupcakes with Cream Cheese whipped cream

This is so worth doing!

Preparation time
Cooking time
Waiting time


For 12 people ()


  • 8 ounce(s) cream cheese at room temperature
  • 2 teaspoon(s) vanilla
  • 2 tablespoon(s) to 4 Tbl heavy cream
  • 1/4 teaspoon(s) salt
  • 15 ounce(s) can pumpkim puree
  • 1 teaspoon(s) vanilla
  • 3/4 cup(s) half and half, or evaporated milk
  • 1/4 teaspoon(s) baking powder
  • 3/4 cup(s) sugar
  • 1/2 cup(s) sour cream
  • 1/3 cup(s) flour
  • 1/4 teaspoon(s) baking soda
  • 2 eggs
  • 2 tablespoon(s) powdered sugar
  • 1/2 teaspoon(s) or up to 1 tsp ground cinnamon ( you could also use pumpkin pie spice if you like it)

Pumpkin Pie Cupcakes with Cream Cheese whipped cream Directions

  1. Preheat oven to 350 degrees
  2. Grease 12 cup muffin pan
  3. Mix the pumpkin and sugar in mixer with whisk
  4. Add Eggs, vanilla and half and half
  5. Add all dry ingredients
  6. Fill each muffin cup with 1/3 cup of the mixture
  7. Bake for 20 min, then pop in the fridge til cold
  8. Remove and top with Cream cheese mixture
  9. 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 in fridge to firm it up a beat if you want to pipe it on
  10. Store cupcakes in the fridge

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