Saturday, September 8, 2012

Pumpkin Pie Cupcakes

Per request, I need to get some fun Halloween recipes up.  This isn't specifically a Halloween recipe though.  It could be used for any fall occasion.  You could dress it up with fun decorations for Halloween though.  I put together the recipe for my friend's wedding coming up at the end of September.  Enjoy!

Yields: 24 cupcakes
Preheat oven to: 350F

Cake Ingredients
  • Dry Ingredients
    • 2 c. flour
    • 3 tsp. baking powder
    • 2 tsp. baking soda
    • 4 tsp. pumpkin pie spice
    • 2 tsp. ground cinnamon
    • 1/2 tsp. ground clove
    • 1/4 tsp. salt
  • Wet Ingredients
    • 3/4 c. canola oil (or any vegetable oil)
    • 2 c. sugar
    • 1/2 c. unsweetened applesauce
    • 1 tbsp. pure Vanilla Extract
    • 2 c. canned pumpkin
    • 4 large eggs
In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, cinnamon, ground cloves, and salt. Set the bowl aside. In a large bowl using an electric mixer on low speed, combine the sugar, oil, applesauce, vanilla extra, and pumpkin. Add the eggs 1 at a time. Mix on low until combined. Gradually add the flour mixture until just combined. 
Bake for 20 minutes. 

Cream Cheese Frosting

  • 12 oz. cream cheese, softened
  • ¾ c. unsalted butter (1.5 sticks), room temperature
  • 2 c. powdered sugar
  • 2 tsp. vanilla extract
  • ½ tsp. cinnamon
Using an electric mixer, beat cream cheese, butter, and confectioners’ sugar until smooth; beat in vanilla and cinnamon.

Candied Pecan Topping
  • 1 c. crushed pecans
  • ½ c. sugar
  • ½ c. water
Crush pecans in a plastic baggie-This is easiest to do by putting whole pecans in a plastic baggie and using a meat tenderizer to crush them.  Add pecans to sugar and water in a saute pan.  Turn stove on high and stir to dissolve the sugar and bring to a boil. Immediately turn heat down to medium high and cook for 5-7 minutes or until almost all of water is dissolved.  The sugar crystals won't harden and crust immediately and will need to sit for a bit.

Pipe cream cheese frosting on cupcakes and top with candied pecans.  Enjoy the sweet taste of fall comfort food in a new trendy way!  Haha

Baking Tips

  • Most buttercream frostings don't require refrigeration on cupcakes as long as the cupcake has no filling in it and they're in airtight containers.  HOWEVER, cream cheese frostings (click for reference) do!  I've read that about 3 hours max outside the fridge is recommended.
  • Don't want to spend a gazillion dollars (that's how much it is!) on expensive Pumpkin Pie Spice?  Check out this blog to make your own!
  • If you want some fun Halloween decorations for your cupcakes, consider this fun set: 

As usual, feel free to ask me any questions you might have or offer any feedback you have on the recipe or how to improve it.  Thanks and enjoy!

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