Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Line fifteen 2 1/2-inch muffin cups with paper bake cups or lightly coat the muffin cups with cooking spray for baking. If using paper bake cups, spray with cooking spray also; set aside.
In a large mixing bowl beat butter and light butter together with an electric mixer on medium speed for 30 seconds. Add sugar, pumpkin pie spice, baking powder, and baking soda. Beat until well combined, scraping sides of bowl occasionally. Beat in eggs.
In a medium bowl whisk together the water and molasses. Alternately add flour and molasses mixture to the butter mixture, beating on low speed after each addition just until combined. Spoon batter evenly into prepared muffin cups, filling each about two-thirds full.
Bake for 15 to 20 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on a wire rack for 5 minutes. Carefully remove cupcakes from pans; cool completely on a wire rack.
In a medium mixing bowl beat cream cheese and 2 tablespoons butter until well combined and smooth. Stir in marshmallow creme. Spread or pipe on top of cooled cupcakes.