Easy Pumpkin Pie Cupcake Recipe…
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I know I am extremely late posting this today, but I wanted to share this amazing pumpkin pie cupcake recipe with you because it would be the perfect treat to make this Thanksgiving {or just for yourself}. Last year I made a sweet potatoe cupcake and it was delicious. Each year I’m tempted to make a savory cupcake that is herby, almost like a stuffing, but I never end up doing it. Maybe next year.
Cupcake Ingredients:
- 1 Box White Cake Mix
- 2 Eggs
- 1/4 cup water
- 1/2 can pumpkin puree
- 1 teaspoon pumpkin pie spice
Method:
Preheat oven to 350 degrees. Fill cupcake tins with liners. Place all of the ingredients in a mixing bowl and combine. Using an ice cream scoop, fill the cupcake liners 3/4 of the way full.
Filling Ingredients:
- 1 package cream cheese
- 1 tsp cinnamon
- 1 egg
- 1/3 cup brown sugar
- 1/4 cup pumpkin puree
Method:
Whip the cream cheese, cinnamon, and sugar together until combined. Add the egg and pumpkin puree and mix until you have a cohesive batter. Using a piping bag, pipe the mixture inside the batter of the uncooked cupcaes. Bake on 350 degrees for 15 minutes or until you can pull a clean toothpick out.
Frosting Ingredients:
- 2 cups heavy whipping cream
- 4 tablepoons brown sugar
- 1/3 cup maple syrup
Method:
Combine all ingredients and whisk on high until stiff peaks. Pipe onto cooled cupcakes. I sprinkled mine with cinnamon because I dont think you can ever have enough cinnamon.
