Pumpkin Cream Cheese Lemon Cupcakes
PREP TIME: 10 minutes
COOK TIME: 22-25 minutes
TOTAL TIME: 32 - 35 minutes
SERVES: 12
Here's another HighKey Foodie recipe that is perfect for the holiday season. Skip the pumpkin pie this year and go for something a little zestier!
Sophia Huynh shared these delicious cupcakes in our HighKey Life Facebook group and we can't stop drooling! They're the perfect combo between bright citrus and warm pumpkin, perfect for your holiday table!
INGREDIENTS
- HighKey Lemon Cake and Muffin Baking Mix
- 4 Large Eggs
- 1 tsp Vanilla Extract
- 1/3 cup Butter
- 3/4 cup of Pumpkin Puree
- 8 oz Cream Cheese (at room temperature)
- 1/2 tsp Pumpkin Spice
Allergens: Milk, Eggs
DIRECTIONS
- Pre-heat oven to 350 degrees
- Spray a non-stick or silicone cupcake baking pan.
- In a large mixing bowl, combine Lemon Cake Mix, pumpkin pie spice, eggs, and vanilla extract. Mix until well-blended.
- Add pumpkin puree to the bowl and mix until well-blended.
- Add melted butter to the batter and mix again.
- Evenly distribute the batter to the 12 cupcake pans.Add in the cream cheese to each cupcake and use a toothpick to swirl and mix the cream cheese into each cupcake.
- Bake for 22-25 min at 350 degrees
- Remove tray from oven and place one pecan on each cupcake.
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Let the cupcakes cool for at least 10 minutes.