This is the finished project of my recipe and these are so good too and easier than pumpkin roll.
I found this cupcake pan from Debbie Meyer that has this thing that makes the holes in the cupcake while it bakes. Makes it so easy to fill!
I used the cartridges From My Kitchen
recipes cut @2.50 x 5.25 out of vinyl
pie cut @3.5
rolling pin cut @ 4.75
cupcake cut @ 3.25
cake cut @ 2.75
From the cartridge Preserves
cherry cut @ 2.75
I used bazzill cardstock and put a magnet on the back
Recipe for Pumpkin Roll Cupcakes
4 eggs 1 2/3 cup sugar
1 c. oil 15 oz can pumpkin
2 c. flour 2 tsp. baking powder
2 tsp cinnamon 1 tsp salt
1 tsp baking soda
Preheat oven 350. Mix eggs, sugar, oil, and pumpkin, beat till fluffy. In another bowl, mix flour,
baking powder, salt,cinnamon and soda. Add dry ingredients to pumpkin mixture. Bake 20 minutes till done. Makes 24 cupcakes.
4 oz cream cheese softened
1 stick butter softened
2 cups powdered sugar
1 tsp vanilla
Mix together till smooth, fill holes in center of cupcakes when cool and add frosting to top.
Note** sometimes I make batch and half of frosting because I like it stuffed!