PUMPKIN STREUSEL CUPCAKES
A delicious crumb filling becomes the center of attention inside these yummy confections that taste like pumpkin bread. -Donna Gish, Blue Springs, Missouri
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the cake mix, water, eggs and pumpkin. Beat on low speed just until moistened. Beat on medium for 2 minutes., In a small bowl, combine brown sugar and cinnamon; cut in butter until crumbly. Fill paper-lined muffin cups one-fourth full with batter. Drop streusel by heaping teaspoonfuls into center of each cupcake. Cover with remaining batter., Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes. Store in the refrigerator.
Nutrition Facts : Calories 204 calories, Fat 8g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 213mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.
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balqees
[email protected]These cupcakes were a great way to celebrate fall. They were flavorful and moist, and the streusel topping was the perfect finishing touch.
Blessing Enye
[email protected]I made these cupcakes for my Halloween party and they were a big hit! The kids loved the spooky decorations and the adults loved the delicious flavor.
ITZ BAGHI
[email protected]These cupcakes were the perfect addition to my Thanksgiving dessert table. They were a hit with everyone!
Rashed Khan
[email protected]I made these cupcakes gluten-free by using gluten-free flour and they turned out great! They were just as moist and flavorful as the regular version.
Lisa Jennings
[email protected]These cupcakes were a bit time-consuming to make, but they were definitely worth the effort. They were so delicious!
Hggghh Khan
[email protected]I added a bit of cinnamon and nutmeg to the streusel topping and it gave the cupcakes a really nice fall flavor.
Mary Iwonma
[email protected]These cupcakes were a great way to use up leftover pumpkin puree. They were moist and flavorful, and the streusel topping was delicious.
Hashmat Ali
[email protected]I'm not a baker but these cupcakes were easy to make and turned out great! I'll definitely be making them again.
Tumwebaze Enock
[email protected]These cupcakes were the perfect fall treat! The pumpkin flavor was warm and inviting, and the streusel topping added a delicious crunch.
xo. sam
[email protected]I made these cupcakes for a bake sale and they sold out in no time! Everyone loved them.
Anjali Balami
[email protected]I followed the recipe exactly and my cupcakes turned out perfectly! They were moist and flavorful, and the streusel topping was the perfect finishing touch.
Bophelo Jacobs
[email protected]These cupcakes were a bit too sweet for my taste, but overall they were still good. The streusel topping was my favorite part.
Hyper
[email protected]I'm not a big fan of pumpkin but these cupcakes were surprisingly delicious! The streusel topping was the perfect touch.
Ateeq khan Ateeq khan
[email protected]These cupcakes were easy to make and turned out great! The pumpkin flavor was subtle and the streusel topping added a nice crunch.
Wayne Leaba
[email protected]I made these cupcakes for my family and they loved them! The streusel topping was a great addition and made the cupcakes extra special.
REGINALD AARON
[email protected]These cupcakes were a hit at my fall party! The pumpkin flavor was perfectly balanced with the streusel topping. I'll definitely be making these again.