Pumpkin Pasty Cupcakes
Pumpkin Pasty Cupcakes
Nicole C.These cupcakes would go well with your next feast at your Muggle house (or perhaps your next bake sale) - give them a try.
Ingredients
Cupcakes
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 tsp. cinnamon
- 1 tsp. ginger
- 1/4 tsp. nutmeg freshly ground
- 1/4 tsp. allspice
- 1 cup sugar
- 1 cup brown sugar light, packed
- 1 cup butter melted, cooled
- 4 egg lightly beaten
- 15 oz. pumpkin puree
Cream Cheese Filling
- 8 oz. cream cheese softened
- 1/2 cup pumpkin puree
- 1/4 cup sugar
- 3/4 tsp. pumpkin pie spice
- 1/2 tsp. vanilla extract
Instructions
Cream Cheese Filling
- Make filling first. Beat all ingredients together until smooth. Refrigerate for at least 1 hour.
Cupcakes
- Preheat oven to 350°F.
- Mix flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, and nutmeg together in a bowl.
- In a second bowl, mix sugar, brown sugar, butter, eggs, and pumpkin puree.
- Gradually mix dry ingredients into wet ingredients. Beat until smooth.
- Fill each prepared cupcake mold about 3/4 full.
- Bake for about 30 minutes. Cupcakes are done baking when toothpick inserted into center comes out clean.
- When cupcakes are cool, frost as desired.
Notes
- Pumpkin pie spice is a combination of cinnamon, ginger, nutmeg, and allspice.
- Recipe photo by Mike Macken (@m_mackenj) and Gina Meixner
