These aren’t really Moldy Cupcakes, but they were the night of my Girls Gothtail Party. They are really wonderful Cheesecake-Filled Pumpkin Cupcakes. I found the recipe in my Everyday With Rachael Ray Magazine. The cupcakes are great, but the icing sounded very complicated, so I found a simple cream cheese icing recipe. They were delicious and a hit that night.
I am participating in Foodie Friday at Designs by Gollum. Stop by her blog for more wonderful recipes!
One 8-ounce package cream cheese, at room temperature
1/2 cup confectioners’ sugar
2 large eggs, plus 5 large egg whites
2 teaspoons pure vanilla extract
1 1/2 cups flour
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
3/4 teaspoons salt
1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 cup light brown sugar
3 sticks (12 ounces) unsalted butter, cut into tablespoon-size pieces and chilled
Place a rack in the lower third of the oven and preheat to 350°. Line a 12-cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and confectioners’ sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.