Pumpkin Pepitas Cupcakes
Serves: 3
Iva Padberg
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
54
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 tbsp
Pumpkin Pie Spice1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt1.5 tbsps
Butter1 cup
Granulated Sugar1 cup
Brown Sugar4
Eggs1 cup
Pumpkin Puree340 g
Cream Cheese4 cups
Powdered Sugar1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg2 cup
Pecan (chopped)2 tsps
Light Brown Sugar1.5 tbsps
Crystallized GingerDirections:
1
For the cupcakes: Preheat the oven to 350 degrees F
2
Use a 24 socket cupcake pan and line with paper liners
3
Set the pan aside
4
In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt
5
In a large bowl of an electric stand mixer using a paddle attachment, combine the butter and both sugars, mixing until blended
6
Add the eggs and beat on low speed until all the ingredients are smooth and blended
7
Decrease the speed of the mixer to slow and add half of the dry ingredients
8
Mix for 1 minute, scraping the sides of the bowl occasionally
9
Add the pumpkin puree to the batter, beating for 30 seconds, and then add the rest of the dry ingredients
10
Divide the batter evenly into the prepared cupcake liners and bake on the center rack until a cake tester inserted into the center of each cake comes out clean, 20 to 25 minutes
11
Cool the cakes in the pans for 10 minutes
12
Remove from the pans and cool the cakes completely on wire racks, about 30 minutes
13
For the pumpkin cream cheese: Mix together the cream cheese and butter with the powdered sugar using a paddle attachment in an electric mixer
14
Once thoroughly combined, add the cinnamon and nutmeg
15
Once creamed together well, slowly add the pumpkin puree
16
Continue to mix until evenly distributed and fluffy
17
For the crunch topping: Melt the butter over medium heat in a small saucepan
18
Add the pecans and pepitas and continue to cook until the pepitas pop and are toasted
19
Sprinkle the brown sugar and salt over the topping and continue to cook until glazed
20
Add the ginger and toss until even
21
To assemble: Using a round tip and pastry bag, ice each cupcake with a thin layer of the pumpkin cream cheese
22
Roll into the pepita mixture, and ice with more of the pumpkin cream cheese, creating a swirl on top
23
Use shimmery blue and chocolate jimmies as a roll-in topping, and garnish with 3 blue men heads on top