It took me a few tries to get this just right, but I feel like it's ready to share now. I hope you enjoy! Makes 24 cupcakes Cupcakes: 1 box yellow cake mix 1 cup canned pumpkin (not the pie filling) 1/2 cup water 1/3 cup vegetable oil 1 cup egg substitute 2 tsp pumpkin pie spice Preheat oven to 350 F. Combine all ingredients in large bowl and mix well (approximately 2 minutes) Fill each muffin cup about 1/3 full. ( I use about one dining tablespoon) Top the cupcake batter with some of the cream cheese filling (I use about one rounded dining teaspoon) Divide the remainder of the cupcake batter evenly into the muffin cups Bake at 350 for 20-25 minutes Cream Cheese Filling: 1- 8oz package reduced fat cream cheese 1 cup powdered sugar 1/2 tsp vanilla 1/4 cup egg substitute Beat the cream cheese and powdered sugar at medium speed until fluffy (approximately 2 minutes) Add the vanilla and egg substitute Beat on medium until soft peaks form (approximately 1 minute) This will give you slightly more filling than you will need for the cupcakes. The filling tastes kind of like cheesecake, so I say enjoy eating the rest from the bowl! *I live at what is considered "high altitude" and did not make any special accommodations to this recipe to account for the change in elevation. |
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