Q1: What is the difference between cake flour and all-purpose flour, and do I have to use it?

Cake flour is more finely milled and has a lower protein content than all-purpose flour. This lower protein content develops less gluten when it is mixed, which is the secret to an incredibly soft, light, and tender cupcake crumb. While you can substitute all-purpose flour in a pinch, using cake flour will give you a noticeably superior, more delicate texture.

Q2: What is the best way to core a cupcake to fill it?

A simple teaspoon or a melon baller , as the recipe suggests, works perfectly. Another great, inexpensive tool is an apple corer . Simply press it into the center of the cupcake, twist, and pull it out to remove a perfect, clean core.

Q3: Can I make these cupcakes ahead of time for Thanksgiving?

Yes, absolutely! The best make-ahead method is to prepare all the components separately and store them as directed in the "Make-Ahead Tips" section above. Then, you can have a fun, easy, and stress-free assembly and decorating session on Thanksgiving morning or the night before.

Q4: How do I store the finished, frosted cupcakes?

Because the filling and frosting are made with cream cheese and heavy cream, the finished cupcakes must be stored in an airtight container in the refrigerator . They will stay fresh and delicious for up to 4 days. Let them sit out at room temperature for about 15-20 minutes before serving for the best texture.

Q5: Can I use homemade pie crust for the cutouts?

Of course! If you have a favorite, from-scratch pie crust recipe, it would be absolutely delicious for making the decorative cutouts. A flaky, all-butter pie crust would be a fantastic, rich, and buttery garnish.

The Best Adorable & Easy Pumpkin Pie Cupcakes

A festive dessert recipe for Pumpkin Pie Cupcakes. The base is a moist pumpkin spice cupcake made with pure pumpkin puree. Each cupcake is cored out and filled with a rich and airy frosting made from cream cheese and whipped heavy cream. The cupcakes are then topped with a swirl of the same frosting and garnished with a small, sugary, baked pie crust cutout to mimic a slice of pie. It’s a creative way to serve the flavors of pumpkin pie in a single serving.

Author: Evelyn
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 2 hours 25 minutes (includes cooling time)
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cupcakes:
Cooking spray
1 3/4 cups cake flour
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 cup granulated sugar
1 1/2 sticks (12 tablespoons) unsalted butter, melted
2 large eggs
1/4 cup milk
2 teaspoons pure vanilla extract
1 (15-ounce) can pure pumpkin puree
For the Pie Crust Cutouts:
Half a rolled pie crust (store-bought or homemade)
2 tablespoons milk, for brushing
Granulated sugar, for sprinkling
For the Filling/Topping:
4 ounces cream cheese, at room temperature
3/4 cup confectioners’ sugar
2 cups heavy cream

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Instructions

Make the Cupcakes: Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners and coat them with cooking spray.
In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
In a separate medium bowl, whisk the pumpkin puree, granulated sugar, melted butter, eggs, milk, and vanilla until combined.
Pour the wet mixture into the dry mixture and gently fold until just incorporated.
Divide the batter among the muffin cups and bake for 24 to 28 minutes. Let the cupcakes cool completely on a wire rack.
Make the Pie Crust Cutouts: While the cupcakes cool, use a small cookie cutter to cut 12 shapes from the pie crust. Arrange them on a parchment-lined baking sheet.
Brush each cutout with milk and sprinkle generously with granulated sugar. Bake at 350°F for 10 to 15 minutes, until deep golden brown. Let cool completely.
Make the Filling/Topping: In a medium bowl, beat the cream cheese and confectioners’ sugar until smooth. Add 1 cup of the heavy cream and beat until soft peaks form. Add the remaining 1 cup of cream and beat until stiff peaks form. Transfer the mixture to a pastry bag fitted with a round tip.
Assemble the Cupcakes: Use a teaspoon or melon baller to scoop a small hole out of the top center of each cupcake.
Squeeze some of the cream filling into each hole, then place the scooped-out piece of cupcake back on top.
Pipe a swirl of the remaining filling on top of each cupcake.
Gently push a baked pie crust cutout into the frosting of each cupcake and serve.

Notes

Special Equipment: The recipe calls for a small holiday cookie cutter and a pastry bag with a round tip for decoration.
The cupcakes can be made up to 2 days ahead and refrigerated in an airtight container.
Do not overmix the cupcake batter to ensure a tender crumb.
The filled cupcakes can be refrigerated for up to 2 hours before adding the pie crust cutout if you prefer them served chilled.

Nutrition

Serving Size: 1 cupcake
Calories: 550-650
Sugar: 50-60 g
Sodium: 400-500 mg
Fat: 30-40 g
Saturated Fat: 18-24 g
Trans Fat: 0 g
Carbohydrates: 60-70 g
Fiber: 2-3 g
Protein: 6-8 g
Cholesterol: 120-150 mg

Find it online: https://cookupjoy.com/pumpkin-pie-cupcakes/