Pumpkin Mousse Cupcakes

Time: about 1 hour

Yield: 24 cupcakes
Recipe from the lovely Cindi Schut


1 Spice Cake Mix
1 3.4 oz Pumpkin Spice Instant Pudding Mix
1/3 C flour
1/3 C oil
1 1/2 C water
1/3 C sour cream
1 t vanilla
4 eggs

Mousse Filling:

1  3.4 oz Pumpkin Spice Instant Pudding Mix
1 3/4 C half and half


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
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 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!