Pumpkin Pie Cupcakes From Texas Recipes

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Pumpkin Pie Cupcakes

Ingredients:

1 box yellow cake mix

1 cup pumpkin (not the pumpkin pie mix)
1/3 cup unsweetened applesauce (can substitute with oil)
1/2 cup water
4 eggs
1 tsp pumpkin pie spice
1/2 pkg pumpkin spice pudding mix (If you can’t find this, increase your pie spice to 1 1/2 tsp and use 1/2 pkg of vanilla or butterscotch pudding mix)
Cream Cheese Frosting (recipe follows)

Directions:

Preheat oven to 350 degrees F.

Line 2 muffin pans with 24 paper liners.

In a large bowl, beat together cake mix, pumpkin, unsweetened applesauce, water, eggs, and pumpkin pie spice until well blended, about 2 minutes.

Beat in pudding mix until combined.

Portion batter evenly among muffin cups and bake, approx. 15-18 minutes or until a toothpick inserted in the center comes out clean or with light moist crumbs.

Cool completely.



Cream Cheese Frosting

Ingredients:
1 (8 oz) container cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla extract
About 5 cups powdered sugar
Wilton copper or brown food gel coloring, optional
Piping tips (small basket weave tip and small open circle)

Directions:

In the bowl of a stand mixer, beat together cream cheese, butter and vanilla until blended and creamy, about 2 minutes.

Gradually add in powdered sugar one cup at a time, until a stiff but spreadable consistency is achieved.

Portion out a scant 1/4 cup of this frosting and place it into a piping bag (or ziploc bag; seal out the air and snip a corner).

For the remaining frosting, add very small amounts of copper or brown food dye to your bowl until you achieve a desired "pie crust" shade.

Next, put half of the frosting into a piping bag attached with your basket weave tip. Put the rest of the frosting into a piping bag attached with your small open circle tip.

For Lattice Pies: Make three vertical lines down the center of the cupcake. Then, make three horizontal lines, overlapping with the vertical, across the area of the cupcake to create the lattice look. Use your open circle tip to pipe small circles, barely lifting your piping bag, around the perimeter of the cupcake for the crust.

For Old Fashioned Pies: Use the same piping technique with your open circle piping bag by piping small circles around the area of the cupcake, barely lifting your piping bag from one circle to the next (if you lift it up too high, it will create peaks, which you don't want). Once you have a crust border, use your white frosting to pipe a dollop of "whipped cream" into the center of each cupcake.

Sprinkle some cinnamon and sugar over the tops.