I don't think it gets any more FALL than this cupcake right here. You're looking at:
+ Cinnamon Spice Cake
+ Graham Cracker Crust
+ Pumpkin Pie "Frosting"
Guaranteed instant favorite for all Fall lovers! With Halloween (and Thanksgiving!) coming up very soon, this could be the perfect new dessert recipe to impress your family and friends with :)
Cinnamon Spice Pumpkin Pie Cupcakes
Cinnamon Spice Cake Batter
1 cups sugar
1/2 tbsp. baking powder
1/4 tsp. salt
1/2 cup or 1 stick unsalted butter, diced, at room temperature
1/2 cup milk, divided
2 large eggs
1 large egg white
1 tsp. vanilla
1 tsp. cinnamon
Graham Cracker Crust
3/4 cup graham cracker crumbs
2 tbsp. light brown sugar
2 1/2 tbsp. unsalted butter, melted
Pumpkin Pie Frosting
3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 can (15 oz.) Libby’s 100% Pure Pumpkin
1 can (12 fl. oz.) Carnation Evaporated Milk
Directions
1. Preheat oven to 425°F. Mix sugar, salt, cinnamon, ginger and cloves (or, substitute ginger and cloves with 3/4 tsp. pumpkin pie spice) in a small bowl; meanwhile, in a large mixing bowl, beat eggs. Combine mixtures, then stir in evaporated milk. Bake in a pie pan for 15 minutes, then reduce heat to 350°F and bake another 40-50 minutes (or until a knife inserted near the center comes out clean). Cool for 2 hours on a wire rack.
2. For the cupcakes, preheat oven to 350°F. Line a cupcake pan and set aside. Sift together flour, sugar, baking powder, salt and cinnamon; add butter and 1/4 cup of milk, then beat on medium speed until smooth – about 4 minutes. Scrape down the sides of the bowl as needed.
3. In another mixing bowl, beat together eggs, egg white, remaining 1/4 cup milk and vanilla. Add to batter in 3 additions, mixing for 2 minutes on medium speed after each addition. Set aside.
4. To make the crust, combine the graham cracker crumbs, sugar and butter in a medium bowl and mix well. Add 1 tablespoon of the mixture into the bottom of each cupcake liner and bake for 5 minutes until golden brown. Remove from oven, then fill cupcake liners about halfway with batter. Bake 15-20 minutes until an inserted toothpick comes out clean. Cool completely before piping pumpkin pie frosting onto cupcakes.
Enjoy your yummy cupcakes!!
If you make them, let me know what you thought ;)
@Danse What do you think? Could you be down for a batch of these, fellow dessert lover? :D
