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Pumpkin Pie Cupcakes With Cream Cheese Whipped Cream

Pumpkin Pie Cupcakes With Cream Cheese Whipped Cream
  • 15 oz can pumpkin puree
  • ¾ cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ¾ cup Half and half (Or you can try evaporated milk used half/half)
  • ⅔ cup flour
  • ½ teaspoon or 1 teaspoon cinnamon (depending on your preference-can also add 2 tsp pumpkin pie spice but we do not like that)
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
Cream Cheese Whipped Cream
  • 8 ounces cream cheese
  • 1 teaspoon vanilla
  • ½ cup sour cream
  • 2 Tablespoons powdered sugar
  • 2-4 Tablespoons heavy cream
  1. Preheat oven to 350 degrees.
  2. Grease 12 cup muffin tin.
  3. Mix the pumpkin and sugar in mixer with whisk.
  4. Add eggs, vanilla and half & half.
  5. Add all dry ingredients.
  6. Fill each muffin cup with ⅓ cup of the mixture.
  7. Bake for twenty minutes.
  8. Cool 20 mins then pop in fridge until cold.
  9. Remove and top with cream
Cream Cheese Whipped Cream
  1. Electric mix cream cheese and vanilla smooth.
  2. Whisk in sour cream.
  3. Add sugar.
  4. Add cream slowly until desired consistency.
  5. Pop in fridge to firm it up if you’d like to pipe it.

About The Author

Christopher is an artist, designer, director, photographer & proponent of creative people. Currently working as the Operations Manager for (based out of Chicago), Director of Marketing for multiple companies based out of St. Louis & Los Angeles area and currently an advocate for all things art & technology.

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