Email to Linda Carnation      

scratch - Pumpkin Cupcakes #3, w/Cream Cheese Center

Source of Recipe

??t/tht
I made these 11/27/08. I thought they tasted a bit on
the oily side and the cream cheese mix cooked all over
the top, did not fall down inside. I think I'd rather
use butter flavored shortening in place of the oil.
Also maybe if put 1/2 cupcake with batter in the muffin
tin, then the the cream cheese and then more batter on
top would be better. This made 24 full muffins for me.

scratch - Pumpkin Cupcakes #3, w/Cream Cheese Center

for cupcakes:
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups sugar
1 cup vegetable oil
3 eggs
2 teaspoons vanilla
2 cups solid pack canned pumpkin

for center:
8 ounces cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
1 egg, beaten
1/2 teaspoon salt

for cupcakes:
Heat oven to 350 degrees F.
Place paper liners in cupcake tins.
Measure the flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves
into a medium sized bowl and whisk to combine.
Measure the sugar, oil, eggs, and vanilla into a large size bowl and stir to combine.
Add about a 1/4th of the dry mixture to the wet and stir to combine.
Continue adding in 1/4th's until all the dry is incorporated.
The result with be a very thick batter.
Stir in the pumpkin and scoop into cupcake papers about 2/3's full.

for center:

Combine cream cheese, sugar and vanilla, creaming until light and fluffy.
Add egg and salt beating well.
Spoon 1 heaping teaspoon cream cheese mixture into center of each cupcake.
Bake for 30-35 minutes. Cool in pan about 10 minutes.
Remove to wire racks to completely cool.
Should make 24.