Pumpkin Pie Cupcakes
Yield: 12 cupcakes
Difficulty: Easy
Another November favorite is pumpkin pie. I have reworked a recipe I already had for pie, into one that can be used as a cupcake. This recipe turned out to be just what I had in mind. They are moist and packed with flavor. The buttercream frosting adds just the right amount of sweetness to round off a tasty treat. The best thing about this recipe is that it’s so easy to make. Leave the butter out the day before you want to make it and your frosting will come together with ease. As it’s the frosting that is infused, you can add as much or as little as you want.
Ingredients:
2/3 cup all-purpose flour
¾ cup granulated sugar
2 large eggs
¼ tsp. baking soda
1 tsp. vanilla extract
15 oz. pumpkin puree
2/3 cup evaporated milk
2½ tsp. pumpkin pie spice mix
¼ tsp. kosher salt
¼ tsp. baking powder
For the elevated frosting:
½ cup softened unsalted butter
½ cup softened canna-butter
1 Tbsp. vanilla essence
4 Tbsp. milk
16 oz. powdered sugar
Method:
Put the oven on to 350°F and spray a 12-well non-stick cupcake tray. You can use wrappers however, because these cupcakes are so moist, they may stick to the wrappers.
Add all the wet ingredients to a large mixing bowl and whisk until all is well combined.
In another bowl, add all the dry ingredients and mix.
Add the dry ingredients all at once to the wet ingredients and mix until combined. Do not overmix it at this point or the cupcakes will become tough due to the gluten being overworked.
Fill the cupcake wells ¾ full.
Bake in the middle shelf of the oven for 20 minutes.
Remove from heat and allow to cool in the tray for about 30 minutes.
Remove the cupcakes from the trays and place them somewhere to continue cooling. Once they are cool you can prepare your elevated frosting.
Elevated frosting
Method:
Using an electric beater on medium, beat the softened butter and cannabutter until it begins to turn a lighter color.
Slowly add the powdered sugar to the butter while continuing to beat.
Once the sugar and butter are creamed (incorporated), mix in the vanilla essence.
Add the milk a teaspoon at a time while continuing to mix. Once you reach the desired texture and consistency, stop adding the milk.
The frosting is ready to be piped or spread onto your pumpkin pie cupcakes.
It is easier to pipe neatly when the buttercream is at room temperature. You can refrigerate it and use it later but it will set due to the butter getting cold. If this happens, leave it out of the fridge for an hour to come up to room temperature and you are good to go.
Garnish in any way that you think works. I sprinkled some of the pumpkin pie spice over them and added some edible flowers.
This is unfortunately one of those times you absolutely cannot let the kids lick the spoon and frosting bowl. As always, make sure everything is out of reach.
