Pumpkin Cupcakes with Cream Cheese Frosting topped with a dollop of Pecan Pie Filling
These pumpkin cupcakes are the perfect bakery item for fall. Topped with cream cheese frosting and a dollop of pecan pie filling, each bite is sure to please.
Equipment
- Mixing Bowl
- whisk
- Electric Mixer
- Spoon or ice cream scoop
- Muffin Tin I used the Caraway Muffin Tin
- Cupcake liners Optional
Ingredients
- 1 Cup All-purpose flour (leveled)
- 1 Tsp baking powder
- 1/2 Tsp baking soda
- 1/2 Tsp kosher salt
- 1 Tsp Ground Cinnamon
- 1/2 Tsp Ground Allspice
- 1/2 Tsp Ground Ginger
- 1/4 Tsp Ground Nutmeg
- 1/4 Tsp Ground Cloves
- 1/2 Cup Canola Oil
- 2 Large Eggs
- 3/4 Cup light brown sugar (packed)
- 1 Cup Canned pumpkin puree
- 1 Tsp pure vanilla extract
Frosting
- 1 Package package (8oz) cream cheese (room temp)
- 1 Stick unsalted butter (room temp)
- 3 Cups powdered sugar
- 1 Tsp pure vanilla extract
- 1/8 Tsp kosher salt
- 1/2 Cup Pecans (chopped)
Pecan Garnish
- 1 Cup Granulated Sugar
- 3 TBSP light brown sugar (packed)
- 1/2 Tsp Salt
- 1 Cup Dark Corn Syrup
- 1 TBSP Cold Water
- 2 TBSP Corn Starch
- 1/3 Cup unsalted butter (room temp)
- 1 Cup Pecans (Chopped)
Instructions
Cupcakes
- Preheat oven to 350 degrees.
- Put cupcake liners in the muffin pan.
- Put the 1⁄2 cup of chopped pecans in a bowl.
- Add flour, baking powder, baking soda, salt, cinnamon, allspice, ginger, nutmeg, and cloves in a large bowl.
- Whisk to blend. Set aside.
- Add the oil, eggs, brown sugar, pumpkin puree, and vanilla in a large bowl. Use an electric mixer to mix all ingredients.
- Slowly add the wet ingredients to the dry ingredients, continue to beat while adding until completely combined. (The batter will be smooth.) Set aside.
- Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined.
- Pour the wet ingredients into the dry ingredients and use a mixer until completely combined. (Batter will be thick.)
- Use an ice cream scoop to measure the batter to go into the paper-lined muffin tins. (Fill 2⁄3 full)
- Bake at 350 degrees for 20-22 minutes. (Check by inserting a toothpick in the center comes out clean.)
- Remove from the oven when done and set aside to cool completely before frosting.
Frosting
- Cream the cream cheese and butter together with an electric mixer on high speed until they become creamy and smooth.
- Slowly add in three cups of powdered sugar, vanilla, and salt beating at low speed for about 30 seconds. Increase the speed to high beating for 2 more minutes. (Add an additional 1⁄4 cup to increase the thickness of the frosting. )
- When ready to frost the cupcakes use a piping bag with a large round tip.
- Directly after frosting the cupcakes, roll the frost part of the cupcake in chopped pecans.
- Top with a dollop of frosting in the center of the cupcake. Set aside.
Pecan Garnish
- Add sugar, brown sugar, corn syrup, and butter in a heavy saucepan over medium heat.
- Combine cold water and cornstarch in a small bowl. Stirring to blend before adding in the saucepan. Increase heat to high bringing the mixture to a boil.
- Stir in the salt, vanilla, and pecans. Continue on the stove until the mixture reaches a boil again.
- Continue to stir until the mixture thickens. Set aside to cool.
- Add a tablespoon of the pecan mixture on top of the frosting dollop on the center of the cupcake.