Here is Michelle's recipe for the yummy cupcakes we enjoyed at the last meeting!
Pumpkin Cream Cupcakes:
1 pkg (2 layer size) spice cake mix
1 pkg (3.4oz) Jell-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 pkg (8oz) Cream Cheese, softened
1/4 sugar
1 egg
Heat oven to 350
- Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.
- Beat cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. Swirl gently with small spoon.
- Bake 18 to 21 min or until toothpick inserted in centers comes out clean. Cool 5 min; remove to wire racks. Cool completely.
