Pumpkin Pie Cupcakes with Cinnamon Cream Cheese Buttercream

Pumpkin Pie Cupcakes. These are unique cupcakes. You bite right into a mini pumpkin pie. The cupcake has a cake consistency, but not too cakey, its on the moist side, and the Cinnamon Buttercream Cream Cheese Icing is light, not too sweet, and fluffy. The flavor combination is delicious.

It is two desserts in one. Pumpkin Pie Cupcakes give you abite of pumpkin, and still enjoy the buttercream goodness of a cupocake. This recipe is by Bake It In A Cake. The minute I saw it, I knew I had to try it. It is the perfect cupcake for Thanksgiving. If you decide to bake Pumpkin Pie Cupcakes, give yourself lots of time. It was easy to make, however it took the entire afternoon to finish, and absolutely was well worth the time.

If you have any left over pumpkin, consider saving it and baking it in Pumpkin Chocolate Chip Muffins . You can make these along with your cupcakes for Thanksgiving morning, or the Friday after. Pumpkin Pie Cupcakes are a guaranted conversation piece, and will be remebered and talked about after your Thanksging gala. Bake a variety of muffins to compliment your Pumpkin Pie Cupcakes, along with other Thanksgiving cupcakes.

• Pre-packaged Pie crust, or you can make your own
• 15 oz. can of Pumpkin Pie filling

1. Preheat oven to 425 degrees
2. Prepare the mini pumpkin pies first.
3. Mix the pumpkin according to directins on the can.
4. Cut small circles in the pie crust to fit into the bottom of mini muffin tins. (I used a small juice glass)
5. Lightly grease your tins. (I used Pam Baking Spray.)
6. Fill them with pumpkin filling. I used about a tablespoon of filling for each.
7. Bake mini pies for 7 minutes at 425 degrees, then turn the oven down to 350 degrees, and bake for 10 minutes more, until the crust looks brown, and the filling is set.
8. Cool on wire tack for 10 minutes, and take the minis out of the tins and allow to completely cool.

Note: Make garnish with the left over pie crust: Cut out small circles, sprinkle with cinnamon sugar and bake at 350 degress for 10 minutes.

• 1 1/2 sticks butter, room temperature
• 8 ounces cream cheese, room temperature
• 1 1/2 cups sugar
• 3 eggs
• 2 teaspoons vanilla
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/3 cup whole milk
• 2 1/2 cups flour

1. Preheat over to 350 degrees
2. Line 18 cupcake tins with foil or paper liners.
3. Combine butter and cream cheese on medium speed for 90 seconds, until well incorporated. Add sugar and blend until fluffy.
4. Add eggs, one at a time.
5. Add vanilla, baking soda, baking powder,and salt.
6. Add flour and milk, alternating.
7. Make sure all are mixed well, by scraping the bowl for the dry ingredients, and continue to beat on medium-high speed for another minute, until batter is smooth and creamy.
8. Pour batter in lined cupcake tins, about 1 to 1/2 tablesppons of batter.
9. Gently place a cooled mini pumpkin pie into the center, and gently press into the batter. Do not let it go down to the bottom of the pan.
10. Spoon batter over the tops of your pies.
11. Bake for 25 minutes, until the cucpakes have turned golden brown around the edges.
12. Cool in tins before removing.

Ingredients:

• 2 sticks unsalted butter, room temperature 8 ounces cream chesse, room temperature
• 2 cups powdered sugar
• 1 cup cinnamon chips, or if you cannot find them, 1 cup white chocolate chips with 1 teaspoon of cinnamon added.
• 1 to 2 tablespoons of milk