Pumpkin Poppy Seed Orange Cream Streusel Cakes

• Ready In: 1 hr 10 mins
• Yields: 36 cupcakes

Ingredients

• FILLING

• 8  ounces cream cheese, softened
• 1  teaspoon vanilla
• 1  tablespoon orange zest
• 1  egg
• 1⁄3 cup sugar
• 1⁄4 teaspoon salt

• STREUSEL

• 1⁄4 cup  packed brown sugar
• 2  tablespoons flour
• 1⁄2 teaspoon cinnamon
• 2  tablespoons butter

• CUPCAKE

• 1  package  yellow cake mix
• 2  tablespoons poppy seeds
• 1⁄2 teaspoon nutmeg
• 1 (15 ounce) can pumpkin
• 3  eggs
• 1⁄3 cup  vegetable oil
• 1⁄3 cup water

Directions

1. Preheat oven to 350' degrees F.
2. Paper-line 36 muffin cups.
3. FILLING: Beat together til fluffy cream cheese, vanilla, orange zest, egg, sugar, and salt.
4. Set aside.
5. STREUSEL TOPPING: Combine brown sugar, flour and cinnamon in medium bowl.
6. Cut in butter with pastry blender til mixture is crumbly.
7. Set aside.
8. Combine cake mix poppy seeds and nutmeg in large mixer bowl.
9. Add pumpkin, eggs, vegetable oil and water mix in til moistened, then beat on medium speed for 2 minutes.
10. Pour batter into prepared muffin cups, filling 2/3 full.
11. Drop 1 heaping teaspoonful of cream cheese mixture on the top of each cupcake.
12. Sprinkle streusel topping over each.
13. BAKE for 25 minutes or til bounces back when touched lightly.