Pumpkin Cupcakes with Pudding

Name: Pumpkin Cupcakes with Pudding
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 24
Cuisine: American
Ingredients: 2 teaspoons baking soda; 237 milliliters packed brown sugar; 425 grams pumpkin puree; 473 milliliters confectioners sugar; 227 grams cream cheese, room temperature; 4 larges eggs; 255 grams cups all-purpose flour; 237 milliliters granulated sugar; 2 teaspoons ground cinnamon; 118 milliliters heavy cream, cold; 96 grams package instant vanilla pudding mix; 1 teaspoon lemon juice, fresh; 1 teaspoon pumpkin pie spices; 1 teaspoons salt; 57 grams unsalted or salted butter, softened; 2 sticks unsalted butter, softened; 1 teaspoon vanilla; 1 teaspoon vanilla extract

Pumpkin Cupcakes with Pudding might be just the American recipe you are searching for. One portion of this dish contains approximately 3g of protein, 15g of fat, and a total of 312 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 24. A mixture of lemon juice, vanillan extract, cream cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 10 minutes.

Instructions

Preheat an oven to 350 degrees F. Line 24 muffin cup with line paper muffin liners.In a large mixing bowl using an electric mixer, beat the butter and both sugars until light and fluffy.

Ingredients you will need

Butter

Equipment you will use

Hand Mixer

Muffin Liners

Mixing Bowl

Oven

Add the eggs one at a time. Beat in the vanilla and pumpkin puree.

Ingredients you will need

Canned Pumpkin

Vanilla

Egg

Mix the flour, pudding mix, baking soda, salt, cinnamon, and pumpkin pie spice together in a separate bowl, then gradually add to the pumpkin mixture stirring just until blended

Ingredients you will need

Pumpkin Pie Spice

Baking Soda

Pudding Mix

Cinnamon

Pumpkin

All Purpose Flour

Salt

Equipment you will use

Bowl

Pour the batter into the muffin cups and bake for 20-25 minutes or until tops are golden and toothpick inserted comes out clean. Cool in the pans for 10 minutes before removing.In a mixing bowl, beat the whipping cream until stiff peaks form and set aside. In a second bowl, beat the cream cheese, butter, confectioners sugar, vanilla and lemon juice until creamy. Stir the whipped cream into the cream cheese mixture. Frost the cupcakes.

Ingredients you will need

Powdered Sugar