Saturday, September 17, 2011

Pumpkin Spice Cream Filled Cupcakes

Today was a great day to bake.  I wanted to make something a little more for fall.  Using ingredients that I had on hand,  I made a box spice cake and made a filling of pumpkin and cream cheese.   The recipe will follow.  They were really great, especially topped with carmalized pecans.  The leaves are starting to change and the pumpkin desserts are on the way in.


1 box mix spice cake (bake with ingredients on box)
8 oz Philadelphia Whipped Cream Cheese
1 can pumpkin 15 oz
1 container Cool Whip
½ c powdered sugar
½  tsp pumpkin pie spic
½ c chopped pecans
1/3 c sugar
2 T butter

Make cake according to directions on the box.
Make 24 cupcakes, bake 25 min. 350 degrees.
While cakes are baking, mix the softened cream cheese with the pumpkin.
Add the powdered sugar.
Add the pie spice.
Last add the cool whip and beat until totally mixed.
Set this filling aside.
Melt 2 T butter in small fry pan
Add the chopped pecans and sugar.
Stir until coated. Keep your eye on this for about 3-4 minutes, stirring often.
When the pecans begin to caramelize, turn off the heat.

Pluck out the center of each cupcake.
Pipe the cream filling into the center hole and around the top.
Top with crushed sweetened pecans.

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