pumpkin cupcake
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Pumpkin Pie Cupcakes

: Tender cupcake with the flavor of pumpkin pie
Prep Time 1 hour
Cook Time 20 minutes
Servings 12
Author Marye

Ingredients

Cupcake Ingredients

  • 1 cup sugar
  • 1 cup light brown sugar
  • 3/4 cup oil
  • 1 can (15 ounces) solid-pack pumpkin
  • about 1/4 cup heavy cream
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1/4 teaspooon nutmeg
  • 1/4 teaspoon cayenne pepper

Pastry Crust Topping Ingredients

  • 1 cup flour
  • 1/2 tsp salt
  • 1/4 c unsalted butter

Filling Ingredients

  • 8 oz cream cheese , room temp
  • 8 oz unsalted butter , room temp
  • 1 tsp vanilla
  • 1 tsp maple flavor
  • 2 c confectioners sugar

Frosting Ingredients

  • 8 oz cream cheese , room temp
  • 1/2 cup unsalted butter room temp
  • 1/2 cup light brown sugar
  • 1 1/2 cups powdered sugar
  • pinch of salt
  • 1 tsp vanilla
  • 1 tsp maple
  • 1 tsp lemon juice
  • 1/8 cup organic or non-GMO cornstarch

Instructions

  • Roast the pumpkin under a broiler set on high -stir often and keep watch until it has reduced and is a darker color.
  • Cool completely
  • Measure pumpkin -you should have 1 3/4 cups,if not, add heavy cream to make 1 3/4 cups cream and pumpkin
  • Mix eggs, sugars, and oil into pumpkin/cream mixture
  • Mix dry ingredients
  • Add the dry ingredients to the wet and mix well
  • Preheat oven to 350F and bake for 15-20 minutes or until a cake tester comes out clean
  • Let cool completely
  • Meanwhile mix the 1 cup of flour with the salt
  • Work in the butter until crumbly
  • Add enough ice water to make a stiff dough
  • Roll out and brush with melted butter and then sprinkle with sugar
  • Bake at 400 about 10 minutes or until golden and crispy
  • Mix cream cheese and butter in a mixer until well blended
  • Add vanilla and maple
  • Beat in confectioners until creamy and fluffy
  • Hollow out the middles of the cupcakes but don't go all the way through the bottom
  • Fill a frosting bag with the filling and squeeze the filling into each cupcake
  • Chill for 30 minutes
  • Beat the 8 oz cream cheese and the 1/2 cup of butter together until creamy
  • Add the brown sugar, cornstarch, salt, lemon and flavorings
  • Beat until creamy
  • Chill for 30 -40 minutes or until it is a good consistency for frosting
  • Frost cupcakes and then sprinkle broken pastry over the top
  • Refrigerate until about 30 minutes before serving

Notes

These are BIG cupcakes - you can cut the calories in half by making 24 rather than 12