COVID-19 Update: Some stores are reopening to the public within safety guidelines. Click to check your local store.

Pumpkin Cream Soda Cupcakes Recipe

Name: Pumpkin Cream Soda Cupcakes
Yield: 0.00 No unit
Cuisine: American
Ingredients: 1 box French vanilla cake mix; 3 eggs; 1 stick butter, softened; 1 1/2 cups cream soda; 1 (15 oz.) can pumpkin puree; Baking Spice; Madagascar Vanilla Bean Paste; 1 (8 oz.) package cream cheese; 1/2 cup sugar; 1/2 cup Madagascar Vanilla Bean Paste; 1 3/4 cups heavy cream; 1/4 cup cream soda; 1/2 cup confectioner's sugar

YIELD
30 cupcakes

THANKS TO
Epiphinae McClennon

NUTRITION

Vegetarian

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. Baking 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

Add all Savory items to cart

Other Recipe Suggestions

Chinese Five Spice Carrot Cupcakes with Ginger Frosting

Cinnamon Vanilla Crunch Ice Cream

Double Vanilla Cupcakes

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

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