Pretty Pumpkin Pie Cupcakes

An excerpt from  "Merry Autumn" By: Paul Laurence Dunbar

The earth is just so full of fun
It really can't contain it;
And streams of mirth so freely run
The heavens seem to rain it.

Don't talk to me of solemn days
In autumn's time of splendor,
Because the sun shows fewer rays,
And these grow slant and slender.

Why, it's the climax of the year,—
The highest time of living!—
Till naturally its bursting cheer
Just melts into thanksgiving.

Happy Saturday,

Fall is here HOORAY!!! Anyone who knows me well, knows I really like fall and I really love cupcakes!!   Today's post combines  two of my favs into a delicious treat!! Pretty Pumpkin Pie Cupcakes... With it being the first day of fall and all, I'm really excited to share this recipe with you.

No, your eyes are not fooling you. 

The cupcake is filled with pumpkin pie!

What you'll need:

For cake:
3 cups Softasilk cake flour
1 tbsp baking powder
1/4 tsp baking soda
1 1/3 cup sugar
1/2 tsp salt
3 eggs
1 cup milk
1 vanilla bean or 1 tsp vanilla extract
1+1/2 sticks of butter

For pie:
One 15oz can pumpkin pie filling
2 eggs slightly beaten
3/4 cup evaporated milk

For frosting:
4 cups powdered sugar
2 tbsp evaporated milk
Heaping tbsp of pumpkin puree

Recipe Yields 18 cupcakes

Pie instructions:

• Follow instructions on your favorite pumpkin pie mix for baking  pie. Typically it's one can of pie mix, 2 eggs, 3/4 cup evaporated milk. Once you've mixed the ingredients together, spray a casserole dish with cooking spray and fill with mixture. Bake according to instructions. (usually 450 for 15 minutes then 350 for 30-40) remove and cool. Once cooled, slice into 1-1 1/2 inch chunks. The chunks will be used to fill your cupcakes! YUM

Your chunks should look like this.

 Cake instructions:

• Oven should be preheated to 350

• In a large bowl, cream butter and sugar together.

• In a separate bowl mix baking powder, baking soda and salt together with cake  flour

• Add eggs one at a time to sugar and butter mixture. Mixing well after each egg is added. 

• Stir in milk and cake flour. Alternating what you add. First flour then milk then flour then milk. ( until all cake flour has been added) Mix well
• once cake batter is fluffy add vanilla beans ( or vanilla extract)

To assemble cupcakes for baking:

• fill cupcake pan with liners. 
• Using a 1/8 measuring cup, fill liner with batter.

Take your chunks of pie and place in the middle of batter... Then cover with another 1/8 cup.

     

• Bake until firm and edges are golden. (aprox. 20 minutes)
• Allow cupcakes to cool fully before attempting to frost.

Frosting instructions:

• In a large mixing bowl cream 1/2 stick of room temp butter
• add sugar by the half cup, mixing well
• once all sugar has been added, add pumpkin puree ( this will give your frosting a nice tint and light flavor.)
• to frost, simply fill Ziploc bag with frosting and snip off corner. Frosting will glide smoothly out allowing you to frost your cupcakes in whatever manner you'd like. ( You can always just smear the frosting on too still yummy) 
• Use leftover pieces of pie to adorn the top of your cupcakes.

NOTE: If you'd prefer vanilla frosting, just add 1 tsp of vanilla extract and skip the pumpkin puree.

Thanks for stopping along on the fall crawl! I hope you've enjoyed ;-)

Make sure you check out all of the awesome, creative, seasonal crafts
that have been shared along the way!! 

That's my 2 cents!

-Kimba