Skip to main content
BROWSE

View Recipe

STUFFED PUMPKIN CUPCAKES

Active Time : 30 minutes
Total Time : 1 hour
Serves : 24 cupcakes
INGREDIENTS
  • 1 15.25 ounce package yellow cake mix
  • 1 cup 100% pure pumpkin
  • 1 8 ounce package cream cheese softened, divided
  • 1 cup marshmallow crème
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup butter softened
  • 2 1/2 cups powdered sugar
  • 1/2 cup 2% milk
DIRECTIONS

Prepare cake mix according to package directions. Stir in pumpkin; set aside. In small bowl combine 4 ounces cream cheese, marshmallow crème, cinnamon and pumpkin pie spice.

Divide ½ of cake batter among 2 (12 count) greased or paper lined muffin pans. Top with marshmallow mixture and remaining cake batter (pan will be filled to top).

Bake in a preheated 350°F oven 20-24 minutes. Remove from oven and let stand 5 minutes. Transfer to cooling rack; cool completely.

In large mixing bowl, combine remaining cream cheese and butter. Using an electric mixer on medium speed, beat until creamed. Reduce mixer to low; slowly add powdered sugar and milk until well combined. Beat on high speed until fluffy. Frost cooled cupcakes.