Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

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(Created page with '=Ingredients= *1 pkg. (2-layer size) spice cake mix *1 cup BREAKSTONE'S or KNUDSEN Sour Cream *1 can (15 oz.) pumpkin *1/4 cup oil *3 eggs *1 pkg. (8 oz.) PHILADELPHIA…')

Current revision as of 19:20, 19 November 2015

Ingredients

  • 1 pkg. (2-layer size) spice cake mix
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1 can (15 oz.) pumpkin
  • 1/4 cup oil
  • 3 eggs
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1/4 cup butter, softened
  • 1 tsp. vanilla
  • 1 pkg. (16 oz.) powdered sugar
  • 1-1/2 tsp. ground cinnamon

Instructions

  1. Heat oven to 350ºF.
  2. Beat first 5 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
  3. Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans. Cool completely.
  4. Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.
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