Pumpkin Pie Cupcakes

I have something revolutionary for you.

(OK, admittedly, “I” don’t have it. I got it from this blog. But you may not have seen it otherwise, so I can sort of take credit, right?)

Are you ready for this?

Here it is:

Pumpkin Pie Frosting.

Yeah. Like, actual baked pumpkin pie…loaded into a piping bag…and swirled onto a cupcake.

Ah-mazing.

And revolutionary.

And yummy.

And perfect for the holidays.

One tip, though: Don’t “frost” these cupcakes until shortly before you’re going to serve them. They just look more appetizing when they haven’t been sitting out. I promise.

Pumpkin Pie Cupcakes
Recipe from Une-deux senses
Makes 16 cupcakes

Crust Ingredients:
3/4 cup graham cracker crumbs
2 tablespoons brown sugar
3 tablespoons butter, melted

Cupcake Ingredients:
1 3/4 cup cake flour
1 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 stick butter, diced, at room temperature
1/2 cup milk, divided
2 eggs
1 egg white
1 teaspoon vanilla
1 teaspoon cinnamon

Frosting Ingredients:
2 eggs, beaten
15 ounce can pure pumpkin
2 tablespoons molasses
3/4 cup packed brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon flour
12 ounce can evaporated milk

Directions:
To make the frosting: Preheat the oven to 425 degrees. In a medium bowl, mix together all of the frosting ingredients until well combined. Pour into a 9-inch round pie plate and bake for 15 minutes. Reduce the oven temperature to 350 degrees and cook for an additional 45 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before using.

To make the crust: Make sure the oven is still heated to 350 degrees. Line cupcake tins with 16 liners and set aside. In a medium bowl combine the graham cracker crumbs, sugar, and butter and mix well. Add 1 tablespoon of the mixture to the bottom of each cupcake liner and press down (I used my 1/4 cup measuring cup and it worked perfectly). Bake for 5 minutes or until golden. Set aside while you make the cupcakes.

To make the cupcakes: Sift together the flour, sugar, baking powder, salt, and cinnamon into the bowl of a stand mixer fitted with the whisk attachment. Add the butter and 1/4 cup of the milk. Mix on medium speed until smooth, about 4 minutes, scraping down the sides of the bowl as necessary.  In another bowl, blend together the eggs, egg white, 1/4 cup milk, and vanilla. Add to the batter in 3 additions, mixing on medium speed for 2 minutes after each addition. Scrape down the sides of the bowl between each addition.
Fill each liner 3/4 full and bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the tins for a few minutes, then remove to wire racks to cool completely.

When cupcakes and frosting are both cooled completely and you are about ready to serve them, scoop the pie frosting into a piping bag and swirl onto the cupcakes. Enjoy!

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