Pumpkin Pie is always a fan favorite during the holiday season. Time to lighten it up with Chef Julie’s Pumpkin Pie Cupcake recipe! Experience the holiday warmth in a fluffy cupcake all year round finished off with a whipped cream frosting – what could be better!?
Cupcake Ingredients:
Homemade pie crust
1 can (15 ounces) solid-pack pumpkin
4 large eggs
1/2 cup canola oil
1/2 cup water
2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups sugar
1 tablespoon cornstarch
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
Whipped Cream Frosting:
2 cups heavy whipping cream
1/2 cup confectioners’ sugar
Ground cinnamon or nutmeg
Directions
- Preheat oven to 350°. Line 24 muffin cups with grease proof liners.
- On a work surface, roll out pie crust.
- Cut 24 circles with a floured 2-1/4-in. round cookie cutter, re-rolling scraps as necessary.
- Press one pastry circle into each liner. Bake 5 minutes. Cool on wire racks.
- In a large bowl, beat pumpkin, eggs, oil, water and vanilla until well blended.
- In another bowl, whisk flour, sugar, cornstarch, baking powder, baking soda, pie spice and salt; gradually beat into pumpkin mixture.
- Pour 1/4 cup batter into each prepared cup.
- Bake 20-25 minutes or until a toothpick inserted in center comes out clean, rotating pans halfway through baking. Cool in pans 10 minutes before removing to wire racks to cool completely.
- For whipped cream frosting: in a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Pipe onto cupcakes with your favorite piping tip and sprinkle with cinnamon or nutmeg.
Enjoy!
Connect with Our June Chef of the Month:
Website: http://www.youbetchacupcake.com/
Instagram: @youbetchacupcake
Facebook: You Betcha Cupcake
Twitter: @YouBetchaCupcak