I have always been a fan of sweets. I’ve had a lot of desserts but this one is probably my favorite. I love the taste of pumpkin and the whipped cream. Everything about this cupcake is amazing. Feel free to add more ingredients though if you feel like this can do better. You all have an awesome day. Enjoy!
15 oz can pumpkin puree
¾ cup of sugar
2 teaspoons vanilla extract
¾ cup Half and a half (Or you can try evaporated milk0I used half/half)
⅔ cup flour
½ teaspoon or 1 teaspoon cinnamon (depending on your preference-can also add 2 tsp pumpkin pie spice but we do not like that)
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
Cream Cheese Whipped Cream:
8 ounces cream cheese, softened
1 cup of sugar
1 teaspoon vanilla
1½ cups heavy cream
To Make the Cupcakes:
Step 1: Prepare the oven and preheat to 350 degrees C.
Step 2: Apply cooking spray in 12 muffin tins.
Step 3: In a mixer, add in the sugar and pumpkin. Whisk until well mixed.
Step 4: Add in the vanilla, half and half, and eggs.
Step 5: Add in all the dry ingredients. Stir until well mixed.
Step 6: Fill with 1/3 cup of the mixture each muffin cup.
Step 7: Place inside the preheated oven and bake for 20 minutes.
Step 8: Remove from the oven and let it sit at room temperature for 20 minutes to cool then place inside the fridge to chill.
Step 9: Remove from the fridge and spread whipped cream on top.
To Make the Cream Cheese Whipped Cream:
Step 1: In a medium mixing bowl, add in cream and whip until stiff peaks form.
Step 2: In a separate bowl, add in the sugar vanilla, and cream cheese. Beat until the texture becomes smooth.
Step 3: Transfer the whipped cream into the cream cheese mixture. Stir until well combined.
Step 4: Top the cupcakes with the Cream Cheese Whipped Cream.
Step 5: Serve and enjoy!
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