Pumpkin Pie Cupcakes
Try this Pumpkin Pie Cupcakes recipe
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.
My Autumn Baking Adventure: Pumpkin Pie Cupcakes
As a busy mom, finding time for baking can feel like a luxury. But the scent of autumn spices baking in the oven? That's a kind of magic I can’t resist. This year, I decided to tackle a recipe that combined two of my favorite fall flavors: pumpkin and pie. The result? These utterly delicious pumpkin pie cupcakes, perfectly spiced and topped with a dreamy cream cheese frosting. They're the perfect treat for a cozy afternoon with family, or a delightful addition to any fall gathering. The beauty of this recipe lies in its balance; it’s not overly sweet, and the spices are subtle enough to please even the pickiest eaters. And let's be honest, the homemade touch adds an extra layer of warmth and love that store-bought treats just can't replicate.
What I love most about this recipe is its versatility. It's easy to adapt to your own preferences. Feel free to experiment with different types of frosting, or add a sprinkle of cinnamon or nutmeg to the batter for an extra boost of flavor. You can even get the kids involved in the decorating process—let them choose their favorite frosting tip and create their own cupcake masterpieces! The joy of baking is often found in the process as much as the final product, and these cupcakes are a perfect example of that.
Beyond the deliciousness, these cupcakes also offer a chance for connection. Sharing a batch with friends or neighbors is a wonderful way to spread some autumn cheer. The aroma alone is enough to brighten anyone's day, and the sweet taste is the perfect ending to a busy week. It's a simple pleasure, but one that holds significant meaning. These cupcakes are more than just a recipe; they're a reminder to slow down, appreciate the little things, and savor the sweet moments of life.
Making these cupcakes also reminded me of the importance of taking time for yourself. In the midst of busy schedules and never-ending to-do lists, finding time for a relaxing activity like baking can be incredibly therapeutic. The rhythmic whisking, the gentle kneading, and the satisfying aroma of baking goods – it all contributes to a sense of calm and peace. It's a chance to disconnect from the demands of daily life and reconnect with your creativity and inner peace.
The ingredients are fairly standard and easy to find in most grocery stores. The process itself is straightforward, making it an ideal recipe for bakers of all skill levels. And the best part? The leftovers (if there are any!) keep well in the refrigerator for a few days, meaning you can enjoy the deliciousness for longer than just one sitting.
So, whether you're a seasoned baker or a kitchen novice, give these Pumpkin Pie Cupcakes a try. They're guaranteed to become a new fall favorite in your household. Trust me, the aroma alone is worth the effort. Happy baking!
