Monday, October 7, 2013

Pumpkin Pie Cupcakes with Whipped Cream Frosting

It's fall, which in my house means pumpkin everything...pie, bread, you name it - we love it. These cupcakes are no exception, right down to the awesome Oreo "crust" on the bottom. Everything about these cupcakes screams fall. The only thing missing is the apple cider!

For the cakes:
24 Golden Oreos
1/2 cup of oil
1/2 cup of applesauce
3 large eggs
1 teaspoon of vanilla
1 1/2 cups of sugar
1 cup of brown sugar
15 oz can of pumpkin puree
2 3/4 cups of flour
1 teaspoon of baking soda
1 tablespoon of pumpkin pie spice
2 teaspoons of cinnamon
1 teaspoon of nutmeg
1/2 teaspoon of salt

For the whipped cream:
1 pint of heavy whipping cream
1 cup of powdered sugar
2 teaspoons of vanilla
Pumpkin pie spice to sprinkle for decoration

Preheat oven to 350 degrees and prepare your pans with liners.
Separate Oreos and place them at the bottom of each liner, cream side up. (You can discard the cream-free cookies...or eat them if you like that sort of thing)
Using a wooden spoon, combine the oil, applesauce, eggs, and vanilla. 
Stir in sugar and brown sugar until smooth (Make sure it's lump-free!)
Stir in pumpkin puree
In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt. 
Add dry ingredients to moist ones and stir just until combined. (You don't want to beat all the air out of your mix!)
Fill cupcake liners 3/4 full and bake for 18-22 minutes. 
Allow to cool completely before frosting.

Using a whisk attachment, beat heavy whipping cream until stiff peaks form. Add powdered sugar and vanilla and mix until well combined. After you pipe it onto your cupcakes, you can sprinkle lightly with pumpkin pie spice for decoration. 


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