Pumpkin Cupcakes with Cream Cheese Frosting

Name: Pumpkin Cupcakes with Cream Cheese Frosting
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 118 milliliters butter, at room temperature; 397 grams pkg. pumpkin quick bread mix; 227 grams pkg. PHILADELPHIA Cream Cheese, at room temperature; 2 eggs; 118 milliliters chopped PLANTERS Pecans; 473 milliliters powdered sugar, sifted; 12 JET-PUFFED PUMPKIN SPICE MALLOWS Marshmallow; 1 teaspoon vanilla extract; 3 Tbsps vegetable oil; 237 milliliters water

Pumpkin Cupcakes with Cream Cheese Frosting might be just the American recipe you are searching for. This recipe makes 12 servings with 421 calories, 5g of protein, and 25g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. Not Head to the store and pick up vegetable oil, water, philadelphia cream cheese, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

HEAT oven to 375 F.

Equipment you will use

Oven

BEAT first 5 ingredients with mixer until blended; spoon into 12 paper-lined muffin cups.

Equipment you will use

Muffin Liners

Blender

MEANWHILE, beat cream cheese, butter and vanilla in large bowl with mixer until creamy. Turn the mixer to low speed and slowly beat in sugar.

Ingredients you will need

Cream Cheese

Vanilla

Butter

Sugar

Equipment you will use

Blender

Bowl

FILL a piping bag with a large open star tip on it with 1 cup of frosting. Hold the piping bag straight up, start frosting from the outside edge, and begin swirling around the outside edge. Continue squeezing with constant pressure as you work around the edge of the cupcake and into the center. Finish the spiral in the center, release pressure on the bag, and pull straight up.

Ingredients you will need

Frosting