Recipe: Pumpkin Cream Soda Cupcakes
These cute cupcakes are a creative alternative to the traditional pumpkin pie.
- 1 box French vanilla cake mix
- 3 eggs
- 1 stick butter, softened
- 1 1/2 cups cream soda
- 1 (15 oz.) can pumpkin puree
- 1 Tbsp. Baking Spice
- 1 tsp. vanilla bean paste
- 1 (8 oz.) package cream cheese
- 1/2 cup sugar
- 3 tsp. vanilla bean paste
- 1 3/4 cups heavy cream
- 1/4 cup cream soda
- 1/2 cup confectioner's sugar
For cake: Preheat oven to 350 degrees. Combine all of the ingredients and with an electric mixer, mix until incorporated. Line cupcake tin with paper baking cups and fill 3/4 full with batter. Bake 22 min. or until toothpick comes out clean when inserted in cupcake. Set aside to cool.
For frosting: With an electric mixer, mix cream cheese, sugar, and vanilla bean paste until smooth. Slowly pour in heavy cream and cream soda. Then gradually add in confectioner’s sugar. Continue mixing frosting until medium peaks form. Spread or pipe onto cooled cupcakes.