Optional game: Take a drink for every time I say "Pumpkin" in this post. (Disclaimer: you really probably shouldn't do this. Drinking that much would be hazardous to the safety of any baked goods. Do not operate an oven while under the influence of alcohol)
Oh yea its pumpkin time. I literally just can't get enough of everything pumpkin so it wasn't good enough to make just pumpkin cupcakes- I made pumpkin cupcakes, with pumpkin pie filling, and pumpkin cream cheese frosting. That's a whole lotta pumpkin- and that's the way I like it.
I already knew I would be making pumpkin cupcakes with pumpkin frosting (super easy, you just sub some canned pumpkin for some of the wet ingredients in your recipes. I will share mine at the end of the post) but gee that just wasn't enough. I briefly debated filling them with pumpkin mousse since I had good results from the chocolate mousse filled cupcakes that I made the week before. I don't know that just didn't seem special enough. I took a page from cupcakeproject.com who used pumpkin pie filling as frosting, but instead I used it to fill the cupcakes. I had limited time to make these so I used a store bought pie and scooped the filling out. A quick turn in the mixer and my pumpkin pie filling was ready!
adapted from "I like You: Hospitality Under the Influence" by Amy Sedaris
yield: 24 cupcakes
1 1/2 sticks unsalted butter at room temperature
1 3/4 cups sugar
2 large eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 1/2 cups flour
1/2 cup milk
1/2 cup pumpkin
Preheat oven to 350 degrees and grease or line a cupcake pan with paper liners.
In a large bowl cream together butter and sugar. Beat in eggs one at a time. Add vanilla, salt, and baking powder. Add flour in three batches, alternating with the milk. Add pumpkin and mix until batter is smooth with no lumps, but do not over beat.
Divide batter evenly among cups, and bake for 18- 20 minutes or until tops are just golden and toothpick inserted into center comes out clean. Cool on rack to room temperature before frosting.
Pumpkin Cream Cheese Frosting
yield: frosts 24 cupcakes and then some
8oz cream cheese, room temperature
1/4 cup butter, room temperature
1/2 cup pumpkin
1 tsp vanilla
6 cups powdered sugar
Cream butter and sugar until light and fluffy. Beat in pumpkin and vanilla.
Mix in powdered sugar a little at a time, gradually increasing speed until desired consistency is reached.
I brought these to a pumpkin carving party that a friend hosted and they were quickly gobbled up! We carved pumpkins and then toasted the seeds and ate all sorts of pumpkin treats. Here are our jack-o-lanterns!
Happy Halloween Everyone!
PS-Just in case you were playing- you should have drank 22 times. I hope you weren't doing shots.