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pumpkin cupcake

Pumpkin Pie Cupcakes

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

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

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

Recipe Notes

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