What you need:
1 pkg(2layer) spice cake mix
1 cup sourcream
1 can pumpkin (15oz)
1/4cup oil
3 eggs
1 pkg cream cheese, softened
1/4cup butter softened
1 tsp vanilla
1 pkg powedered sugar (16oz)
1 1/2tsp ground cinnamon
Making It:
Heat oven to 350*
Beat first 5 ingredients with mixer until well blended. Spoon into 24 lined muffin pans
Bake 20-22 minutes or until cooked.
Cool completely
Beat cream cheese, butter and vanilla in large bowl with mixer until well blended. Gradually beat in sugar. Blend cinnamon. Spread over cupcakes.
I'm Jen! Welcome to my slice of the world. I've always struggled with my weight my entire life. Now that I'm a full time student besides my other everyday duties such as work, being a wife, step mom etc, I need to take time for me to get healthy again! I decided to give T25 a whirl! Stay tuned, Ill be sharing my before pictures, stats after weeks 1-10 and my personal thoughts. I am not a beach body coach, so my opinions are of my own.
Monday, September 5, 2011
Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting
Labels:
cupcakes,
fall,
Kraft Food Magazine,
pumpkin
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