Pumpkin Bottom Cupcakes

Pumpkin Bottom Cupcakes


"Seems all pumpkin cake recipes come with cream cheese icing so I wanted to make a cupcake that had both pumpkin and cream cheese. And now we have Pumpkin Bottom Cupcakes. They are super moist and delicious!"
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Serving size has been adjusted!
Original recipe yields 24 servings

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  • Prep

  • Cook

  1. Cream Cheese Mixture Directions, Place cream cheese in mixing bowl.
  2. Mix on medium for 1 minute to soften the cheese.
  3. Add sugar, egg and vanilla.
  4. Mix on medium for 1 minute.
  5. Scrape down the sides.
  6. Mix on medium for 1 additional minute.
  7. Set aside.
  8. Batter Directions, Line 2 12 count muffin tins with paper liners.
  9. Preheat oven to 350 degrees.
  10. Place all incredients in a mixing bowl.
  11. Mix on low until all ingredients are wet.
  12. Mix on medium for 2 minutes.
  13. Scrape down the sides of your bowl.
  14. Mix on medium for 1 minute.??
  15. Fill muffin cups a little over half way. I used a scant 1/4 cup. Do not over fill. I did it on one tray and they do not get the nice separation that traditional blackbottoms get. They still tasted good but did not look as good.
  16. Because the batter is thick, I took a small spoon and created a small well in the center of each muffin cup.
  17. Place 2 tablespoons of cream cheese mixture in the center of each muffin cup.
  18. Bake for approximately 20-25 minutes. They are done when a toothpick inserted into the center of the pumpkin part comes out clean.
  19. Remove cupcakes from the tin and place on wire racks to cool.
  20. Enjoy!


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