Pumpkin Cream Soda Cupcakes Recipe
YIELD
30 cupcakes
INGREDIENTS
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For cake:
- 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. Pie Spice
- 1 tsp. Madagascar Vanilla Bean Paste
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For frosting:
- 1 (8 oz.) package cream cheese
- 1/2 cup sugar
- 3 tsp. Madagascar Vanilla Bean Paste
- 1 3/4 cups heavy cream
- 1/4 cup cream soda
- 1/2 cup confectioner's sugar
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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.
Epiphinae McClennon
NUTRITION