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Pumpkin Cream Soda Cupcakes Recipe

Pumpkin Cream Soda Cupcakes
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These cute cupcakes are a creative alternative to the traditional pumpkin pie.


YIELD
30 cupcakes

INGREDIENTS

  • 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

  • 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.



THANKS TO
Epiphinae McClennon

NUTRITION
Vegetarian


ITEMS IN THIS RECIPE

Pie Spice
Madagascar Vanilla Bean Paste

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