Pumpkin Cheesecake Cupcakes and Shommolly Cupcakes


Pumpkin Cheesecake Cupcakes


  • 3 eggs

  • 1/3 cup oil/butter

  • 1 spice cake mix

  • 1 15 oz. can of pumpkin


  • 8 oz. cream cheese

  • 1/2 cup powdered sugar

  • 1 egg white

Mix together cupcake ingredients into one bowl, then mix ingredients for cheesecake into a second bowl.

Pour one scoop of batter into cupcake sheet, then a small scoop of cheesecake on top, and then another scoop of cupcake batter on top.

Bake in 350 degree oven for 15-20 minutes or until done.

Shommolly Middle Eastern "Cupcake"


  • 2 eggs

  • 1 3/4 cup milk

  • 1 tbs vanilla

  • 1 tbs almond extract

  • 1/2 cup melted butter

  • 1/2 tsp. salt

  • 4 tsp. baking powder

  • 5 cups flour

  • 1 cup nut mixture

Simple Syrup

  • 1/2 cup sugar

  • 1/2 cup water

Nut mixture

  • 1 cup chopped mixed nuts (walnuts, hazelnut, pistachio, and cashew)

Mix together eggs, milk, vanilla and almond extract.

Slowly add melted butter.

Mix together salt, baking powder, flour and chopped nut mixture.

Combine dry and wet mixtures.

Bake in 350 degree oven for 15-20 minutes or until done.

While cupcakes are still hot soak them in simple syrup (boil together sugar and water until syrupy).

Top with buttercream frosting and sprinkle with chopped pistachios.