Pumpkin Pie Cupcakes

In honor of Thanksgiving fastly approaching, why not make a delicious pumpkin pie cupcake for all your holiday parties. This recipe comes from Une-Deux Senses. Head on over to her site and check out the recipe or you can see the recipe below:

Pumpkin Pie Cupcakes

Yields: 15 cupcakes

Inspired by this; adapted from here and here.

For the cupcakes:

• 1 3/4 cups cake flour
• 1 cups sugar
• 1/2 tbsn. baking powder
• 1/4 tsp. salt
• 1/2 cup or 1 stick unsalted butter, diced, at room temperature
• 1/2 cup milk, divided
• 2 large eggs
• 1 large egg white
• 1 tsp. vanilla
• 1 tsp. cinnamon

For the graham cracker crust:

• 3/4 cup graham cracker crumbs
• 2 tbsn. light brown sugar
• 3 tbsn. unsalted butter, melted

For the pumpkin pie frosting:

• 2 large eggs, beaten
• 1 can (16 oz.) pureed pumpkin
• 2 tbsn. molasses
• 3/4 cup brown sugar, packed
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/4 tsp. ground nutmeg
• 1 tbsn. flour
• 1 can (12 oz.) evaporated milk

Directions:

• The “frosting” should be made first as it takes the longest to bake and needs to cool before using. Preheat the oven to 425 F. In a medium bowl, mix together all the filling ingredients until well combined. Pour the filling into a 9-inch round pan. Bake for 15 minutes, then reduce to 350 F and continue cooking for 45 minutes or until a toothpick inserted into the center of the filling comes out clean. Let cool completely before using.
• To make the cupcakes, preheat the oven to 350 F. Line a cupcake pan with liners, set aside. 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 milk. Mix on medium speed until smooth, about 4 minutes, scraping down the sides of the bowl with a rubber spatula as needed. In another bowl, blend the eggs, egg white, remaining 1/4 cup milk and vanilla. Add to the batter in 3 additions, mixing for 2 minutes on medium speed after each addition. Scrape down the sides of the bowl in between additions. Set aside.
• To make the crust, combine the graham cracker crumbs, sugar and butter in a medium bowl and mix well. Add 1 tbsn. of the mixture into the bottom of each cupcake liner and bake for 5 minutes until the graham crackers are golden. Remove from the oven then fill about 1/2 full with the cake batter. Bake for 15 – 20 minutes or until an inserted toothpick comes out clean. Cool completely. To frost, scoop the pumpkin pie “frosting” into a piping bag and pipe onto the cupcakes.

Enjoy! xo

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November 8, 2012 by Nicole Ashley Categories: CupcakesTags: Baking, Butter, Cooking, Cupcakes, graham cracher, light brown sugar, omnomnom, pumpkin, pumpkin pie, pumpkin pie frosting, Vanilla 1 Comment