PUMPKIN PIE CUPCAKES WITH WHIPPED CREAM
I combined my two loves, cupcakes and pie, into one amazing treat. These pumpkin cupcakes have a piecrust bottom and a snow white topping. -Julie Herrera-Lemler, Rochester, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Line 24 muffin cups with foil liners. , On a work surface, unroll crust. Cut 24 circles with a floured 2-1/4-in. round cookie cutter, rerolling scraps as necessary. Press 1 crust circle into each liner. Bake until lightly browned, 10-12 minutes. Cool in pans 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 until a toothpick inserted in center comes out clean, 20-25 minutes, rotating pans halfway through baking. Cool in pans 10 minutes before removing to wire racks to cool completely., For whipped cream, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. To serve, dollop over cupcakes; sprinkle with cinnamon.
Nutrition Facts : Calories 297 calories, Fat 15g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 185mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
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Marina Ndoci
[email protected]I made these cupcakes for my family, and they loved them! The recipe was easy to follow, and the cupcakes turned out perfectly.
Jayden Thompson
[email protected]These cupcakes were delicious! I especially loved the whipped cream frosting.
Sk Saiful Boss
[email protected]I'm not a fan of pumpkin pie, but I really enjoyed these cupcakes. They were light and fluffy, and the pumpkin flavor was subtle.
Edith Ford (Baba)
[email protected]These cupcakes were so moist and flavorful. I loved the pumpkin pie filling.
Abubeha Baduideen
[email protected]I'm not a big baker, but I was able to make these cupcakes without any problems. They were a great success!
godtan seonyeonhoes
[email protected]These cupcakes were a bit time-consuming to make, but they were worth the effort. They were so delicious!
Holly Price
[email protected]I made these cupcakes with gluten-free flour and they turned out great! My gluten-intolerant friends were able to enjoy them too.
Tholakele Mamba
[email protected]These cupcakes were perfect for my fall party! They were festive and delicious.
Torrey Clawson
[email protected]I'm not sure what I did wrong, but my cupcakes didn't rise very much. They still tasted good, but they were a little dense.
Atif Khan
[email protected]These cupcakes were a little too sweet for my taste, but my kids loved them.
Jamie Gaudett
[email protected]I followed the recipe exactly, but my cupcakes didn't turn out as moist as I would have liked. I think I might have overbaked them.
Saima Mohsina
[email protected]These cupcakes were easy to make and turned out great! I'll definitely be making them again.
Matolong Junior
[email protected]I'm not a big fan of pumpkin pie, but I really enjoyed these cupcakes. They were light and fluffy, and the pumpkin flavor was subtle.
Jasmine Sims
[email protected]These cupcakes were delicious! I especially loved the whipped cream frosting.
Roni Theeng
[email protected]I made these cupcakes for my family, and they loved them! The recipe was easy to follow, and the cupcakes turned out perfectly.
KSHITIJ VLOG 31
[email protected]These pumpkin pie cupcakes were a hit at my Thanksgiving party! They were moist and flavorful, and the whipped cream frosting was the perfect finishing touch.