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Pumpkin Cream Cupcakes

Pumpkin Cream Cupcakes recipe
photo by:kraft
These pumpkin cupcakes are super moist, thanks to luscious pudding and cream cheese baked right inside.
time
prep:
10 min
total:
31 min
servings
total:
24 servings
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posted:
11/28/2009
me and a girlfriend of mine were wanting to do a festive treat for our family on Thanksgiving....we arent the most domesticated ladies and these cakes STILL turned out AMAZING! My family and hers couldnt eat enough of them! thank you Kraft for proving that ANYBODY can bake!
posted:
11/28/2009
Love the creamy filling, I used a syringe to fill center of cupcake
posted:
11/26/2009
I was bored one day and wanted to bake something quick and easy. It was too dangerous to keep a delicious treat like this at home so I took the cupcakes to work. Many of my co-workers really liked it so much that they asked for the recipe. Great recipe.
posted:
11/22/2009
Not only is this a great tasting cupcake but so easy to make.
posted:
11/22/2009
These are both easy and tasty. I made half with the cream cheese topping spread/swirled on top. The other I made by putting half the batter in the cup, then a scoop of filling then top with the batter. They are good either way. Also, I used a carrot cake mix instead of spice cake b/c that's what I had on hand.
posted:
11/20/2009
Loved It!!!
posted:
11/20/2009
I love this! It's easy and very moist. I actually made the recipe twice...the way it is written and omitting the cream cheese in the batter and adding cream cheese icing instead, and actually prefer the second. Also, the plain muffin is tasty also.
posted:
11/19/2009
Great recipe, the whole family loved them. I added Saigon Cinnanmon and pumpkin spice to the batter.
posted:
11/19/2009
Definitely try this recipe if you are looking for something quick and delicious. The cupcakes are not too sweet. I did substitute milk for the water when preparing the cake mix. Makes a moist cupcake. In fact the recipe yielded 29 medium cupcakes
posted:
11/17/2009
I made these for a family get together and everyone raved about them. Noone could eat just one. The only adjustments that I made was I added a bit more pumpkin which made them have to cook a bit longer. We also served them with the cool whip on the top just omitted the nutmeg as suggested the cupcakes were spicy enough. They turned out great.
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