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Pumpkin Pie Cupcakes
: Tender cupcake with the flavor of pumpkin pie
Prep Time
1
hour
hour
Cook Time
20
minutes
minutes
Servings
12
Calories
Author
Marye Audet-White
Ingredients
Cupcake Ingredients
1
cup
sugar
1
cup
light brown sugar
¾
cup
oil
1
can
(15 ounces) solid-pack pumpkin
about ¼ 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
½
teaspoon
cloves
½
teaspoon
ginger
¼
teaspooon nutmeg
¼
teaspoon
cayenne pepper
Pastry Crust Topping Ingredients
1
cup
flour
½
teaspoon
salt
¼
c
unsalted butter
Filling Ingredients
8
oz
cream cheese
, room temp
8
oz
unsalted butter
, room temp
1
teaspoon
vanilla
1
teaspoon
maple flavor
2
c
confectioners sugar
Frosting Ingredients
8
oz
cream cheese
, room temp
½
cup
unsalted butter room temp
½
cup
light brown sugar
1 ½
cups
powdered sugar
pinch of salt
1
teaspoon
vanilla
1
teaspoon
maple
1
teaspoon
lemon juice
⅛
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 ¾ cups,if not, add heavy
cream
to make 1 ¾ 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 ½ 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