As it does so famously with spiced carrot cake, cream cheese frosting makes these already delicious pumpkin cupcakes even more scrumptious.
What You Need
Original recipe yields 12 servings
1 pkg. (14 oz.) pumpkin quick bread mix
1 cup water
3 Tbsp. vegetable oil
1/2 cup chopped PLANTERS Pecans
1/2 cup butter, at room temperature
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, at room temperature
2 cups powdered sugar, sifted
1 tsp. vanilla extract
12 JET-PUFFED PUMPKIN SPICE MALLOWS Marshmallow
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Let's Make It
HEAT oven to 375° F.
BEAT first 5 ingredients with mixer until blended; spoon into 12 paper-lined muffin cups.
MEANWHILE, beat cream cheese, butter and vanilla in large bowl with mixer until creamy. Turn the mixer to low speed and slowly beat in sugar.
FILL a piping bag with a large open star tip on it with 1 cup of frosting. Hold the piping bag straight up, start frosting from the outside edge, and begin swirling around the outside edge. Continue squeezing with constant pressure as you work around the edge of the cupcake and into the center. Finish the spiral in the center, release pressure on the bag, and pull straight up.
IMMEDIATELY place one marshmallow on center of frosting.
ENJOY within 3 hours or cover with loose plastic wrap and keep refrigerated.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.