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Pumpkin Crème Cupcakes

Pumpkin Crème Cupcakes
Pumpkin Crème Cupcakes

Nothing says fall like pumpkin! These Pumpkin Crème Cupcakes are a delightful blend of sweet and spicy autumn flavors. Compared to a traditional cupcake, these Pumpkin Crème Cupcakes are smooth and rich, with a texture that's reminiscent of classic pumpkin pie.

Availability: In stock

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From: $2.89

To: $32.81

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From TSTE®
3 tsp TSTE® Madagascar Pure Vanilla Extract, divided
4 tsp TSTE® Pumpkin Pie Spice Blend
1/2 tsp TSTE® Himalayan Fine Mineral Salt
TSTE® Dark Cocoa Sugar, to taste
TSTE® Ginger Sugar, to taste

From the Grocer
24 foil or silicone cupcake liners
2 - 15 oz cans pumpkin puree
1 cup sugar
1/2 cup brown sugar
4 large eggs
1½ cup evaporated milk
1 1/3 cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
4 oz cream cheese, softened
4 oz unsalted butter
2 cups powdered sugar


PREHEAT oven to 350°F. Line two 12 cup muffin pans with silicone or foil liners sprayed with cooking spray.
MIX the pumpkin puree, sugar, brown sugar, eggs, 2 tsp TSTE® Madagascar Pure Vanilla Extract, and milk in a large bowl.
ADD flour, TSTE® Pumpkin Pie Spice Blend, TSTE® Himalayan Fine Mineral Salt, baking powder and baking soda.
FILL each muffin cup about 1/3 full. Bake for 20 mins (or until set) and remove from oven. Cool for 20 mins. Remove the cupcakes from the pan and place in the refrigerator for 30 mins.

Cream Cheese Frosting:
WHIP cream cheese and butter together in a medium mixing bowl using a mixer.
WHILE mixing, add in the powdered sugar, a bit at a time, until the mixture is smooth. Add remaining TSTE® Madagascar Pure Vanilla Extract. Mix until fully blended. Refrigerate until cupcakes are set.
REMOVE cupcakes from refrigerator and top with cream cheese frosting. Sprinkle the tops of the cupcakes with TSTE® Dark Cocoa Sugar and TSTE® Ginger Sugar.

Yield: 24 cupcakes
Total Time: 1 hr 20 mins
Prep: 10 mins
Cook: 20 mins