This past Saturday, the Nashville Food Bloggers hosted a Sweet Relief Bake Sale to benefit the victims of Hurricane Harvey. To participate, I made a couple different kinds of cupcakes. My favorite being these pumpkin pie cupcakes with cream cheese frosting. I know it’s early, but I can’t contain my excitement for all things autumn.
These little cakes will steal the show at your next holiday party or at the dessert table at Thanksgiving.
Pumpkin Pie Cupcakes
Preheat an oven to 375 degrees F (190 degrees C). Fill muffin pan with liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; then set bowl aside.
Beat 1 stick of butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time. Stir in the milk and pumpkin puree. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups. Be careful not to fill cups more than halfway as the batter will expand when baked.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
While the cupcakes are cooling, make the cream cheese frosting. Beat softened butter and cream cheese until well blended. Add powdered sugar and vanilla. Beat until creamy.
Reduce oven heat to 350. Using a leaf-shaped cookie cutter, cut out 24 pie crust leaves and place onto a greased baking sheet. Place in the oven for 8 minutes or until crusts are golden brown. Melt butter in a small dish and add ground cinnamon. Remove leaves from pan and brush with butter mixture. Top cupcakes with pie crust leaves for garnish.
If desired, sprinkle cupcakes with pumpkin pie spice or ground cinnamon.