Pumpkin Pie Cupcakes With Maple Buttercream Icing Food

IMPOSSIBLE PUMPKIN PIE CUPCAKES

Steps:

• Preheat the oven to 350°F Line a 12-cup muffin tin with paper or silicone liners.
• In a medium bowl, whisk together all of the dry things.
• In a large bowl, whisk together the wet things. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
• Fill each muffin cup with approximately 1/3 cup of batter.
• Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
• Chill cupcakes before serving. Top with lightly sweetened whipped cream. If desired, sprinkle a little spice over the white cream for a pretty contrast.

PUMPKIN PIE CUPCAKES

Steps:

• For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
• Whisk the flour, pumpkin pie spice, baking powder and salt together in a large bowl. Whisk the pumpkin puree, granulated sugar, butter, eggs, milk and vanilla together in a medium bowl. Pour the pumpkin mixture into the flour mixture, and gently fold until just incorporated (it's OK if there are some lumps).
• Bake until the tops spring back when pressed, 24 to 28 minutes, rotating the tin halfway through. Let the muffins cool in the pan for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be made up to 2 days before and refrigerated in an airtight container.)
• For the pie crust cutouts: While the muffins are cooling, cut out 12 shapes from the pie crust, and arrange them on a parchment-lined baking sheet. Brush each with milk, and sprinkle generously with granulated sugar. Bake until deep golden brown, 10 to 15 minutes, rotating the baking sheet halfway through. Let cool completely.
• For the filling/topping: Beat the cream cheese and confectioners' sugar together in a medium bowl until smooth. Add 1 cup of the cream, and beat until soft peaks form. Add the remaining 1 cup cream, and beat until stiff peaks form. Transfer the mixture to the prepared pastry bag.
• To fill and top the cupcakes: Use a teaspoon or a melon baller to take a small scoop out of the top center of each cupcake (save these cupcake pieces). Squeeze some of the filling/topping into each hole, and top with one of the cupcake pieces. Pipe a swirl of the filling/topping on top of each cupcake. (The cupcakes can be refrigerated for up to 2 hours at this point if you prefer them chilled.) Gently push a pie crust cutout into the frosting of each cupcake, and serve.

PUMPKIN SPICE CUPCAKES WITH MAPLE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners.
• Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar and the 1/2 cup vegetable oil. Add the flour mixture and stir to combine.
• Scoop the batter into the prepared tins (I use a 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick comes out clean. Cool completely, spread the cupcakes with the Maple Frosting and sprinkle with the chopped Heath bars.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup and vanilla on medium-low speed until very smooth. With the mixer on low, slowly add the confectioners' sugar and mix until smooth.

PUMPKIN PIE CUPCAKES WITH MAPLE BUTTERCREAM ICING

Steps:

• Preheat oven to 350°F
• Line standard muffin pan with baking cups.
• In large bowl, combine cake mix, cinnamon, and nutmeg.
• Add water, oil and eggs; beat with electric mixer 2 minutes.
• Add pumpkin; mix until well blended.
• Spoon into baking cups.
• Bake 25-30 minutes or until toothpick inserted in center comes out clean.
• Allow cupcakes to cool in pan on cooling rack for 5-8 minutes.
• Remove cupcakes from pan; cool completely.
• FOR ICING:.
• In a medium bowl, combine all icing ingredients.
• Beat until smooth.

PUMPKIN PIE CUPCAKES

Steps:

• CUPCAKES.
• Heat oven to 350°.
• Mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt until combined. Set aside.
• Mash granulated sugar and butter in another bowl until combined. Stir in egg white, then pumpkin, milk and 1/2 tsp vanilla. Add dry ingredients; stir until just combined.
• Pour batter into lined mini muffin cups to three quarters full.
• Bake until cupcakes spring back to the touch, 10 to 15 minutes.
• ICING.
• Beat cream cheese, margarine and confectioners' sugar in a bowl with a hand mixer until smooth.
• Add yogurt and remaining 1/2 tsp vanilla; beat until combined.
• When cupcakes cool, frost and garnish with zest, if desired.