PUMPKIN SPICE GINGERSNAP CUPCAKES

Steps:

• 1. CRUST: Preheat oven to 350 degrees
• 2. Line 2 muffin pans with cupcake liners; set aside
• 3. Using food processor, grind 2 cups gingersnap cookies into fine crumbs
• 4. Add brown sugar, salt and melted butter. Process until well blended.
• 5. I pinch the crumbs at this point to make sure the mixture holds its shape after pinching. If not, add a little more melted butter. Pinch again.
• 6. Add 1 tablespoon of crust mixture to cupcake liners. Press firmly and evenly to form crust. I press it down with 1/4 measuring cup with a flat bottom. Note: I can usually get 22-23 cupcakes out of my cake recipe. I still make 24 crusts to be safe.
• 7. Bake crusts at 350° for 5-8 minutes. Set aside to cool while you make the cake.
• 8. CAKE: Whisk dry ingredients together in a medium bowl; set aside.
• 9. In a large bowl, mix sugar, oil, and pumpkin, until completely blended.
• 10. Add eggs, one at a time until blended.
• 11. Using a rubber spatula, fold in dry ingredients. I do it in two batches. Stir until there are no flour pockets.
• 12. Add cake batter on top of the crusts. Fill to about 3/4 full. You may have a few extra crusts. Just remove them before baking cupcakes.
• 13. Bake 18-22 minutes. The cake should spring back when you gently press on the center when testing. Set aside and cool completely.
• 14. FROSTING: Cream butter and slowly begin to add powdered sugar. I start with 3 cups. Mix on low until combined.
• 15. Add 1 1/2 tsp cinnamon, cream of tartar and a pinch of salt.
• 16. Add whipping cream, vanilla and butter flavoring
• 17. Mix on high speed for 2 minutes.
• 18. Taste. This is when you can adjust the spices, and consistancy. Add more cinnamon. If it isn't firm enough; add the rest of the powdered sugar. Too firm; add more whipping cream.
• 19. Mix on high for 3-5 minutes. You should have a smooth rich and creamy frosting.
• 20. ***If you are not a fan of buttercream frosting, you could use your favorite cream cheese frosting recipe. They are delicious either way!
• 21. Pipe or frost and top each with a Gingersnap Cookie.
• 22. Ta Da! Enjoy!