I wanted to try something different this time, so I decided to make Pumpkin Pie Cupcakes. I love pumpkin pie at the holidays! So I looked up different recipes and how people made them. Some people just used boxed cake mix and put pumpkin spices or pumpkin puree, while others put mini pumpkin pies inside the cupcake (crust and all)... so I decided to combine a couple of things see how it worked out.
The first time I had way too much moisture and the cupcakes were way moist and did not set up and were still gooey. So this way my second attempt... They set up much better this time ( I put less milk and used the pumpkin as most of the moisture) They turned out much better but still stuck to the wrapper a little bit, but after I put them in the frig for a little while it seemed to help it better.
Recipe:
2 cups flour
1 1/2 cups sugar
1/2 cup butter, softened
2 tbsp milk
3 1/2 tsp baking powder
1 tsp salt
2 tsp vanilla
3 eggs
3 tbsp cinnamon
1 - 15oz can of pumpkin
1. Preheat your oven to 350 degrees. Mix/Shift together the flour, baking powder, & salt in a small bowl; set aside.
2. In a large bowl, cream together the sugar and butter until blended. Then add eggs one at a time until incorporated. Should start to look light & frothy.Add milk.
3. Slowly start to add flour mixture. Make sure everything is incorporated. I used a hand mixer. Once you have the flour mixture all mixed in. Add the can of pumpkin, cinnamon, & pumpkin pie spice; incorporated until smooth.
4. Fill cupcake liners 3/4 the way full. Bake for 20 minutes.
Whipped Cream Cheese Pumpkin Spice Icing:
1 8oz pkg cream cheese, softened
1/2 cup butter, softened
1 tub of whipped topping
1 1/2 cups powdered sugar
4 tbsp pumpkin pie spice
In a large bowl, cream together the cream cheese & butter until smooth. Add the powdered sugar. Add in the whipped topping. Once that is incorporated in, add the pumpkin pie spice until everything is combined.
Put into piping bag or sandwich bag and put onto cupcakes and enjoy!!!!!
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