Try this Pumpkin Pie Cupcakes recipe
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 2 cups heavy cream
- 1 cup sugar
- 2 large eggs
- 2 teaspoons milk
- 4 ounces cream cheese softened
- 3/4 cup powdered sugar
- 1/4 cup whole milk
- 1 3/4 cups cake flour
- 2 teaspoons mccormick pumpkin pie spice
- 1 (15 oz) can pumpkin
- 3/4 cup (1 1/2 sticks 170g) unsalted butter, melted
- 2 teaspoons mccormick vanilla extract
- 1 store bought pie crust
- sanding sugar
- Carbohydrate 59.2214952681839 g
- Cholesterol 108.621700170291 mg
- Fat 12.9715317594845 g
- Fiber 1.18949656112161 g
- Protein 9.18314015638809 g
- Saturated Fat 7.0801201433822 g
- Serving Size 1 1 Serving (143g)
- Sodium 4724.88876696085 mg
- Sugar 58.0319987070623 g
- Trans Fat 1.32505217679564 g
- Calories 394 calories
Step-by-step
- Preheat oven to 350.
- Line a 12-cup muffin tin with cupcake liners and set aside.
- Whisk the flour, pumpkin pie spice, baking powder and salt together in a large bowl.
- In another bowl whisk the pumpkin, sugar, butter, eggs, milk and vanilla together.
- Pour the pumpkin mixture into the flour mixture, and whisk until incorporated.
- Fill cupcake liners about 3/4 full with batter.
- Bake for about 25 minutes or until toothpick comes out clean.
- Let cupcakes cool in the pan for a few minutes before removing to a rack to cool completely.
- To make the pie crust cutouts unroll your dough and using leaf cookie cutters cut out 12 shapes and place on a parchment paper lined baking sheet.
- Brush with milk and sprinkle with sugar.
- Bake for about 10-15 minutes or until golden, let cool.
- Meanwhile to make your frosting in bowl mix together your cream cheese and powdered sugar until smooth.
- Add in 1 cup of your heavy cream and beat until soft peaks form and them add remainder of the cream and continue beating until stiff peaks form. Refrigerate until ready to use.
- Place frosting in piping bag fitted with your favorite tip and pipe swirls on top of your cooled cupcakes.
- Garnish with leaf cutouts and serve.
Bakers frequently ruin this batter by overmixing the flour, which develops excess gluten and turns tender crumb into tough, rubbery muffins.
- Use cake flour instead of all-purpose flour; its lower protein content keeps the crumb light and prevents the dense texture typical of heavy spiced cakes.
- Ensure the cream cheese is fully softened to room temperature before whipping, otherwise lumps will remain trapped in the frosting.
- Beat the heavy cream in stages, starting on medium speed until soft peaks form, then increasing speed only after adding the remainder to reach stiff peaks without splitting the fat.
- Bake at 350 degrees Fahrenheit for precisely 25 minutes, checking with a wooden toothpick inserted into the center until it emerges clean with no wet batter clinging to it.
Swapping the heavy cream for lower-fat milk will prevent the frosting from holding its piped shape due to insufficient butterfat content. Proper cooling on a wire rack stops residual steam from condensing at the bottom of the liners.
