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Test Kitchen Approved

Pumpkin Cream Soda Cupcakes

Recipe By Epiphinae McClennon

Yields

30 cupcakes

Recipe By Epiphinae McClennon

These cute cupcakes are a creative alternative to the traditional pumpkin pie.

Ingredients

For cake:

1 box French vanilla cake mix

3 eggs

1 stick butter, softened

1 ½ cups cream soda

1 (15 oz.) can pumpkin puree



For frosting:

1 (8 oz.) package cream cheese

½ cup sugar


1 ¾ cups heavy cream

¼ cup cream soda

½ cup confectioner's sugar

Savory Spice ingredients in this recipe

Directions

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.