Monday, October 21, 2013

Pumpkin Apple Pie Cupcakes

It's Autumn! It finally hit about 2 weeks ago, & for a girl who can never seem to get used to Southern Utah heat, this change in weather is a GODSEND. And what food item screams Autumn? Pumpkin, of course.I'm actually not a huge fan of pumpkin pie, but I thought, What if pumpkin pie was combined with apple pie? Hence, pumpkin apple pie cupcakes were born.

I have to say, these are probably my favorite cupcakes I've come up with. The perfect balance of pumpkin pie & apple pie, with a light cream cheese! These were tender & moist once cooled, but be warned: they will become a tad bit dense once you freeze 'em. Nevertheless, these are still so yummy. So break out some milk & watch them autumn leaves fall! 
Pumpkin Cupcakes: 
     2 cups flour 
     2 tsp. baking powder 
     1 tsp. baking soda 
     1 tsp. meringue powder (optional) 
     1/2 tsp. nutmeg 
     1/4 tsp. salt 
     1/2 cup butter, softened 
     1 cup sugar 
     3/4 cup pumpkin pie filling 
     2 eggs 
     1 tsp. vanilla extract 
     1/4 cup milk
Apple Pie Compote:
     2 small apples OR 1 large apple, cored/peeled/chopped 
     3 Tbsp. butter 
     1/4 cup sugar 
     1 Tbsp. cinnamon 
     1 tsp. lemon juice
Cinnamon Cream Cheese Buttercream: 
     4 oz. cream cheese
     1/4 cup butter, softened
     1/4 cup Cool Whip
     1 tsp. cinnamon
     1 tsp. vanilla extract
     2 cups powder sugar 
Preheat oven to 350 degrees.
In a medium bowl, whisk together flour, baking powder and soda, meringue powder, nutmeg and salt; set aside.
In a medium saucepan, add butter, apples, sugar, cinnamon and lemon juice. Stir lightly to coat apples; cook for 4-5 minutes, or until apples are softened. Remove from heat; cool for 5 minutes.
In the bowl of a stand mixer, cream butter, sugar and pumpkin pie filling for 2 minutes. Add eggs, one at a time, mixing until combined. Add vanilla extract.
Add dry ingredients on low speed, alternating with milk, and mix until just combined. Fold in apple compote.
Fill liners 2/3 full; bake for 16-20 minutes. Cool completely on wire racks. 
In the bowl of a stand mixer, cream together cheese, butter and Cool Whip until light and fluffy. Add cinnamon and vanilla extract.
Slowly add powder sugar, half a cup at a time, scraping down the bowl when needed, until desired consistency is reached.
Pipe onto cupcakes and enjoy!

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