Dessert

Pumpkin Pie Cupcakes with Cinnamon Cream Cheese Frosting is for Dessert.

Pumpkin Pie Cupcakes with Cinnamon Cream Cheese Frosting takes several minutes to prepare.

Pumpkin Pie Cupcakes with Cinnamon Cream Cheese Frosting takes several minutes to cook.

Pumpkin Pie Cupcakes with Cinnamon Cream Cheese Frosting makes 24 servings.

The ingredients for Pumpkin Pie Cupcakes with Cinnamon Cream Cheese Frosting are:

For the pumpkin pies you?ll need:

1 batch of your favorite pie crust dough (Don?t have a favorite? Use pre-made refrigerated dough, it will work well too.)
1 15 oz. can pumpkin pie filling, prepared according to the can?s directions

For the cupcakes you?ll need:

1 1/2 sticks unsalted butter, room temperature
8 oz. cream cheese, room temperature
1 1/2 c. granulated sugar
3 eggs
2 t. vanilla
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/3 c. whole milk
2 1/2 c. flour

For the buttercream you?ll need:

2 sticks unsalted butter, room temperature
8 oz cream cheese, room temperature
2 c. powdered sugar
1 c. Hershey?s cinnamon chips (or any cinnamon chips you like)
splash of whole milk

Here is how you make Pumpkin Pie Cupcakes with Cinnamon Cream Cheese Frosting:

Preheat oven to 425Mix pie according to can. Roll out crust & cut sm circles that are lg enough to cover bottom & sides of mini cupcake tinsPress dough into lightly greased mini tins & fill w/ pumpkin mix. Don?t go all the way to top, the filling will expand while bakingBake pies abt 7 min at 425, turn down to 350 & bake another 10 min, until crust is brown & filling is totally setAfter taking out of oven, cool on wire rack for abt 10 min. Take out of pan & allow to cool further while you mix batterFor cupcakes, mix butter & cream cheese on med for 90 sec?you want ingredients well incorporated. Mix in sugar until fluffy. Add eggs 1 at a time then vanilla, baking soda, baking powder, & salt. Mix in milk & flour, alternating. Scrape down sides & bottom of bowl, to make sure everything is getting well-mixed?beat again on med-high for abt a min. Should be smooth & creamySpoon heaping tbsp of batter into regular paper-lined cupcake tins. Plop cooled pumpkin pie into center & press gently in. Don?t let it touch bottom of panCover pies w/ another heaping tbsp of batter so top & sides are completely coveredBake at 350 for abt 25 min until cake is set & edges & tops have turned golden brownAllow them to cool in tray for 10 min before moving to wire rack?they?ll be fragile at firstOnce cool, frostFor icing, melt cinnamon chips w/ splash of whole milk. Pop in microwave for 45 sec. Stir until all chips are melted & allow to cool a bit while you whip up rest of frosting. Put bowl in fridge to cool fasterCream butter & cream cheese until well incorporated. Whip in powdered sugar 1 cup at a time until mixture is smooth & creamy. W/ mixer on low, drizzle in cooled chip ganache (if too hot it?ll melt the buttercream & ruin it). Put in half, stop to taste & add by taste from thereIf any crust left, roll out, cut sm discs & sprinkle w/ cinnamon & sugar. Bake for 10 min at 350Also top w/ candied pecans or drizzle of caramelServing Size: Makes 24 cupcakesNumber of Servings: 24Recipe submitted by SparkPeople user RACHELSHADOAN.

The nutritional information for Pumpkin Pie Cupcakes with Cinnamon Cream Cheese Frosting is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 393.8

• Total Fat: 25.9 g
• Cholesterol: 81.5 mg
• Sodium: 257.2 mg
• Total Carbs: 35.7 g
• Dietary Fiber: 1.8 g
• Protein: 5.0 g