Pumpkin Pie Cupcakes with Cinnamon Icing and Pecan Pie Cupcakes
Today we have a special treat for you for the season. Two recipes from the Carolina Bed and Breakfast located in Ashville, North Carolina. Our first is their Pecan Pie Cupcakes which are made in one bowl for an easy clean-up. Our second is Pumpkin Pie Cupcakes with Cinnamon Icing. Perfect to serve this thanksgiving and sure to become family favorites. Whether you make a regular size cupcake or mini-cupcakes - they won't last long!
PECAN PIE CUPCAKES
Everything goes into one bowl for easy mixing and clean-up!
1 cup chopped pecans
1 cup packed brown sugar
2/3 cup butter, melted
2 eggs
24 whole pecan halves
Spiced pecan dust
Preheat oven to 350^. Grease and flour a 12 cup muffin tin or 24 cup mini muffin tin.
Combine first four ingredients together in a bowl and mix well.
Everything goes into one bowl for easy mixing and clean-up!
Everything goes into one bowl for easy mixing and clean-up!
Fill your muffin tins, then top with a pecan half and a sprinkle of pecan dust (about ¼ tsp for a mini cupcake and ½ tsp for a large cupcake).
Bake until edges are browned and centers are set, about 18-20 minutes for a mini (I cooked mine 16 minutes) and 20-25 minutes for a fullsize cupcake.
Turn out of the pan immediately.
IMPORTANT NOTE:
Before you start, here are two tips to make your cupcake pies turn out well:
Like the pecan pie they resemble these cupcakes can be a little sticky in the pan. Grease and flour your cupcake tins or spray with a baking spray. Don’t let them rest in the pan too long. Turn them out onto a cooling rack as soon as you can.
For a more pie-like center, under-cook the cupcakes a little.
PUMPKIN PIE CUPCAKES WITH CINNAMON ICING
From the Carolina Bed and Breakfast In Ashville, North Carolina. Easy to bake and perfect for serving this Thanksgiving!
Cupcake:
2/3 cup flour
3/4 sugar
1/4 tsp each baking powder and baking soda
1/4 salt
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1 3/4 cups pumpkin puree
2 eggs
3/4 cup evaporated milk
1 tsp vanilla
Icing:
1/4 butter softened
2 cups powdered sugar
1 tsp cinnamon
1 tsp vanilla
2 tbs milk
Pinch of salt
For the Cupcake
Preheat oven to 350 degrees and line 24 mini-cupcake tins with paper liners (Don’t skip this step!)
Mix together the flour, baking powder, baking soda, spices and salt.
In a separate bowl whisk together pumpkin, eggs, sugar, evaporated milk and vanilla until well combined.
Add dry ingredient to wet and mix well.
Fill cupcake tins and bake 12 minutes until set. Cool in tins for at least 15 minutes before removing then chill in the fridge for at least an hour. Top with a dollop of Cinnamon icing. (The icing is sweet so don’t overdo it!)
For the Icing
Place butter, powdered sugar, cinnamon, vanilla, milk and salt in the bowl of an electric mixer. Mix on medium-low until it comes together. Add a little more milk if needed. Mix on medium for three minutes until light and fluffy.
Pipe sparingly onto cupcakes.
Today we have a special treat for you for the season. Two recipes from the Carolina Bed and Breakfast located in Ashville, North Carolina. Our first is their Pecan Pie Cupcakes which are made in one bowl for an easy clean-up. Our second is Pumpkin Pie Cupcakes with Cinnamon Icing. Perfect to serve this thanksgiving and sure to become family favorites. Whether you make a regular size cupcake or mini-cupcakes - they won't last long!
PECAN PIE CUPCAKES
Everything goes into one bowl for easy mixing and clean-up!
1 cup chopped pecans
1 cup packed brown sugar
2/3 cup butter, melted
2 eggs
24 whole pecan halves
Spiced pecan dust
Preheat oven to 350^. Grease and flour a 12 cup muffin tin or 24 cup mini muffin tin.
Combine first four ingredients together in a bowl and mix well.
Everything goes into one bowl for easy mixing and clean-up!
Everything goes into one bowl for easy mixing and clean-up!
Fill your muffin tins, then top with a pecan half and a sprinkle of pecan dust (about ¼ tsp for a mini cupcake and ½ tsp for a large cupcake).
Bake until edges are browned and centers are set, about 18-20 minutes for a mini (I cooked mine 16 minutes) and 20-25 minutes for a fullsize cupcake.
Turn out of the pan immediately.
IMPORTANT NOTE:
Before you start, here are two tips to make your cupcake pies turn out well:
Like the pecan pie they resemble these cupcakes can be a little sticky in the pan. Grease and flour your cupcake tins or spray with a baking spray. Don’t let them rest in the pan too long. Turn them out onto a cooling rack as soon as you can.
For a more pie-like center, under-cook the cupcakes a little.
PUMPKIN PIE CUPCAKES WITH CINNAMON ICING
From the Carolina Bed and Breakfast In Ashville, North Carolina. Easy to bake and perfect for serving this Thanksgiving!
Cupcake:
2/3 cup flour
3/4 sugar
1/4 tsp each baking powder and baking soda
1/4 salt
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1 3/4 cups pumpkin puree
2 eggs
3/4 cup evaporated milk
1 tsp vanilla
Icing:
1/4 butter softened
2 cups powdered sugar
1 tsp cinnamon
1 tsp vanilla
2 tbs milk
Pinch of salt
For the Cupcake
Preheat oven to 350 degrees and line 24 mini-cupcake tins with paper liners (Don’t skip this step!)
Mix together the flour, baking powder, baking soda, spices and salt.
In a separate bowl whisk together pumpkin, eggs, sugar, evaporated milk and vanilla until well combined.
Add dry ingredient to wet and mix well.
Fill cupcake tins and bake 12 minutes until set. Cool in tins for at least 15 minutes before removing then chill in the fridge for at least an hour. Top with a dollop of Cinnamon icing. (The icing is sweet so don’t overdo it!)
For the Icing
Place butter, powdered sugar, cinnamon, vanilla, milk and salt in the bowl of an electric mixer. Mix on medium-low until it comes together. Add a little more milk if needed. Mix on medium for three minutes until light and fluffy.
Pipe sparingly onto cupcakes.
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