A delicious crumb filling becomes the center of attention inside these yummy confections that taste like pumpkin bread.
—DONNA GISH BLUE SPRINGS, MO
PREP: 25 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 2 DOZEN
1package spice cake mix (regular size)
1 1/4 cups water
3eggs
1/2cup canned pumpkin
STREUSEL
1/2cup packed brown sugar
1/2teaspoon ground cinnamon
1tablespoon butter
FROSTING
1package (8 ounces) cream cheese, softened
2tablespoons butter
2cups confectioners’ sugar
1/2teaspoon vanilla extract
1. In a large bowl, combine cake mix, water, eggs and pumpkin. Beat on low speed just until moistened. Beat on medium for 2 minutes.
2. 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.
3. 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 the pans to wire racks to cool completely.
4. In a small bowl, beat the cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cupcakes. Store in the refrigerator.