Saturday, November 16, 2013

Apple Cobbler Cupcakes with Pumpkin Pie Frosting

Have you ever wondered what fall would taste like in a cupcake? Well, my first bite of this cupcake answered that question for me.
It consists of a moist apple cake and pumpkin pie frosting- and when I say pumpkin pie frosting, I mean literally pumpkin pie, as frosting. You take a pumpkin pie, lightly beat/mix it to make it smooth and even throughout, place it in a piping bag and pipe it. I mean really- there is just no better way to add pumpkin pie flavor to a cupcake. You can either make the pumpkin pie or buy a premade pie. I made mine without crust to make it easier to pipe- I just cut a piece out, blended it together a bit and then put it in a piping bag. If there is a crust on your pie, you should scoop the filling out or try blending the crust in with the filling.
mmm pumpkin pie
This cupcake is delicious even for those who don't love pumpkin pie because the apple cupcake nicely balances the pumpkin flavor, making it not so overwhelmingly pumpkin.

apple cobbler cupcakes with pumpkin pie frosting
Makes 12 cupcakes
{recipe slightly adapted from The Cupcake Project}

for the cupcake:

  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ginger
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 1/2 teaspoon lemon zest
  • 2 1/2 cups apples, roughly chopped and loosely packed
  1. In a medium bowl, whisk flour, baking powder, baking soda and ginger together. Set aside.
  2. Beat butter and sugars in a large bowl until light and fluffy.
  3. Beat in eggs, sour cream and lemon zest until blended.
  4. Gradually mix in flour mixture until just incorporated. Batter will be thick.
  5. Divide batter evenly among 12 cupcake liners (they will be filled almost all the way to the top).
  6. Bake at 350°F for about 25 minutes or until a toothpick comes out clean from the center of the cupcake. Let cool in pan for 1-2 minutes, then remove to cool completely on wire rack.
for the frosting:

  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon pumpkin pie spice
  • 2 eggs
  • 1 (15 ounce) can pumpkin (pure pumpkin, not pumpkin pie filling)
  • 1 (12 ounce) can evaporated milk
  1. Preheat oven to 425°F.
  2. In a large bowl, beat eggs. Stir in sugar, salt and pumpkin pie spice. Mix in pumpkin then evaporated milk.
  3. Pour into 9" pie plate (no crust needed). Bake for 15 minutes. Reduce heat to 350°F and bake for another 40-50 minutes, until a toothpick comes out dry.
  4. Remove from oven and leave on counter 2 hours before use. 
  5. Once cool, cut out desired portion of pie and place in medium sized mixing bowl. Mix by hand or with electric mixer until moisture is distributed evenly and pie looks smooth throughout, about 30 seconds. Pipe onto cupcakes as desired.

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