This post may contain affiliate links. Please read our disclosure policy.
To all of you I would like to say…
Happy Thanksgiving!
I hope you are all ready and excited for the big day.
As many of you know, this past weekend I participated in a Neighborhood Bake Sale.
My friend Cindi made many wonderful creations for the sale. Among them were these fabulous Pumpkin Mousse Cupcakes.
Since Saturday I have received many requests to
get the recipe up on the blog
“as soon as possible”!
Today….it is possible.
If you love a good Pumpkin Roll….
you will LOVE these cupcakes.
They are filled with a cool, creamy mousse like filling and topped with cream cheese frosting.
Yum.
So very yum.
Thanks to Cindi for this fine recipe!
The girl is a wizard at sweet treat making.
The girl is a wizard at sweet treat making.
I hope you get a chance to make them this holiday weekend!
Have a great Thanksgiving everyone.
May your Thanksgiving meal and day be all you hope for.
1. In a large mixing bowl, or in your stand mixer combine the Cake Mix, Pudding Mix and flour. Stir it around to combine.
2. Add the oil, water, vanilla, sour cream and eggs. Mix on low for about 1 minute. Then mix on medium speed until the batter is smooth and silky. This should take about 3 minutes.
3. Line your muffin tins with cupcake liners. Fill each liner 3/4 of the way full with your cake batter.
4. Bake at 350 for 13-15 minutes. Let the cupcakes cool on a wire rack.
5. While your cupcakes cool make your filling! Pour the pudding mix into a medium sized mixing bowl or your stand mixer. Add the half and half and whip the mixture until thick. This should take about 3 minutes.
5. Using a sharp knife, cut a small circle out of the top of each cup cake.
6. Spoon some filling into each hole.
7. To make the frosting beat the cream cheese and butter together in your mixer. Add the vanilla and dash of salt.
8. Add the powdered sugar and 1 T of the milk. Mix well. If the frosting it too thick add more milk. If it’s too runny add a bit more powdered sugar.
9. To make the fancy swirl on top you will need a cake decorating bag, and a large star decorating tip. Both of these can be purchased at most Walmart, Hobby Lobby or Roberts craft stores. If you don’t want the fancy swirl….then just frost the tops of the cupcakes with a knife. No worries! They will still be delicious!
Ingredients
- Cupcake:
- 1 Spice Cake Mix
- 1 3.4 oz Pumpkin Spice Instant Pudding Mix
- 1/3 C flour
- 1/3 C oil
- 1/3 C sour cream
- 1 1/2 C water
- 1 t vanilla
- 4 eggs
- Mousse Filling:
- 1 3.4 oz Pumpkin Spice Instant Pudding Mix
- 1 3/4 C half and half
- Frosting:
- 1 8 oz package cream cheese, softened
- 1/4 C butter, softened
- 1 t vanilla
- dash salt
- 3-4 C powdered sugar
- 2-3 T milk
Instructions
1. In a large mixing bowl, or in your stand mixer combine the Cake Mix, Pudding Mix and flour. Stir it around to combine.
2. Add the oil, water, vanilla, sour cream and eggs. Mix on low for about 1 minute. Then mix on medium speed until the batter is smooth and silky. This should take about 3 minutes.
3. Line your muffin tins with cupcake liners. Fill each liner 3/4 of the way full with your cake batter.
4. Bake at 350 for 13-15 minutes. Let the cupcakes cool on a wire rack.
5. While your cupcakes cool make your filling! Pour the pudding mix into a medium sized mixing bowl or your stand mixer. Add the half and half and whip the mixture until thick. This should take about 3 minutes.
6. Using a sharp knife, cut a small circle out of the top of each cup cake.
7. Spoon some filling into each hole.
8. To make the frosting beat the cream cheese and butter together in your mixer. Add the vanilla and dash of salt.
9. Add the powdered sugar and 1 T of the milk. Mix well. If the frosting it too thick add more milk. If it's too runny add a bit more powdered sugar.
10. To make the fancy swirl on top you will need a cake decorating bag, and a large star decorating tip. Both of these can be purchased at most Walmart, Hobby Lobby or Roberts craft stores. If you don't want the fancy swirl....then just frost the tops of the cupcakes with a knife. No worries! They will still be delicious!
10. To make the fancy swirl on top you will need a cake decorating bag, and a large star decorating tip. Both of these can be purchased at most Walmart, Hobby Lobby or Roberts craft stores. If you don't want the fancy swirl....then just frost the tops of the cupcakes with a knife. No worries! They will still be delicious!
Recipe from Cindi Schut
I got this recipe off of Pinterest! I was so eager to bake these cupcakes because I love anything pumpkin and anything cupcake related haha
So I baked them and brought them to work and they were gone before I had to clock in! 🙂
Everyone said it was literally thee best cupcake they had ever had before. And I have to agree… THEE BEST EVERR!!!
Thank you so much for sharing, this wont be the last time I make them… I’ll have to stock up on pumpkin spice pudding before the season is over haha
I made this recipe for pumpkin mousse cupcakes. I don’t quite understand the recipe as far as amount of water for cupcake and the amount of half of half in the mousse filling. The cupcake is it 1 1/2 C or 1/2 cup??? The mousse filling is it 1 3/4 or 3/4 C of half and half??? Please email be back asap
Hi Debbie,
The recipe ingredients read as written, or in other words you need one and a half cups of water, and one and a three quarters cups of half and half. Good luck! Hope this helps.
~Jamie
A good healthy alternative for the cupcake portion is a box of spice cake mix + can of pumpkin PUREE (NOT pie filling). do not add the other ingredients listed on the box. ONLY the mix & pumpkin puree. The cake comes out very moist and you shave calories off without the oil & eggs.
I really love the idea of these cupcakes, and while I thought they were good, I think a pumpkin muffin or carrot cake muffin made from scratch would make this even better and would give it more of a wow factor!
Hi Jamie!
Love your blog! I tried making this recipe twice and both times the cupcakes look perfect and puffy in the oven, but when I take them out to cool, they shrink and look wrinkly. I’ve followed your recipe to he t even he Duncan Hines cake mix brand, I’m wondering if there’s something else I need to be doing?
Any help would be greatly appreciated! ateded
Hi Bakingnoob,
It sounds like you just need to cook them a bit longer. Try sticking a toothpick into the center of one cupcake to test it and be sure the center is cooked through. Another testing method I use is this. Lightly tap the top of one cupcake. If it springs back, then the cupcakes are done. Good luck! Hope this helps out. Happy Baking!
~Jamie
Hi, Jamie,
Thank you so much for the reply!!! I will try that next time and let you know the results. You’re my baking celebrity!! I tell all my friends and family about your blog. ^_^
Happy Holidays!! =)
I made this cupcakes this past weekend. Delicious!!! But after I took them out of the oven and they cooled they then fell. The rise was really nice right out of the oven and they fell almost immediately. Have you heard of this problem from this recipe?
Thanks,
Katy