Pumpkin Cream Cheese Cupcakes
What You Need:
1 pkg. yellow cake mix
HEAT oven to 350°F, and place cupcake papers in cupcake pan.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Spoon into cupcake pan.
BAKE 16 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in whipped topping. Refrigerate until cupcakes have cooled completely.
Decorate with a little twirl of filling on top to cover hole. Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.
PS- This recipe was actually a cake when I found it, so you will have a LOT of filling left over. If you make it in cake form, you are suppose to cut baked/cooled round cakes in half using a bread knife. Layer the cake and filling, leaving the top of the cake without. Drizzle top with caramel and pecans. This way is called "Luscious Four Layer Pumpkin Cake."
Andre loves the filling, so I am going to make some macadamia nut cookies for him to slather the extra filling on and gorge himself into a sweet sweet tastie coma. :)