Photo by Stephanie Staton
- 1 package yellow cake mix
- 1Â½ cups cooked pumpkin (fresh or canned), divided
- 1/2 cup milk
- 1/3 cup vegetable oil
- 4 eggs
- 1Â½Â tsp. pumpkin pie spice, divided
- 8 ounces cream cheese, softened
- 1 cup non-dairy whipped topping
- 1 cup powdered sugar
Preheat oven to 350 degrees F. Grease and flour cupcake pans or insert paper liners.
Combine cake mix, 1 teaspoon pumpkin pie spice, 1 cup pumpkin, milk, oil and eggs in large bowl, and mix until well blended. Fill cupcake pans two-thirds full.
Bake for 28 to 30 minutes or until toothpick inserted in center comes out clean. Let cool before icing.
Use a mixer to beat cream cheese to smooth consistency. Add sugar, pumpkin and pumpkin pie spice, and mix until well blended. Fold in whipped topping.
Fill a tipped icing bag with cream cheese mixture, and insert into center of cupcake, squeezing to fill. Work your way up, squeezing as you come out of the cupcake and icing the top. Repeat with each cupcake. Serve immediately or store in refrigerator up to three days.
(Note: Depending on the desired amount of filling, you may need to hull out the center of the cupcake to prevent it from splitting. A small amount should not damage it.)