These pumpkin pasty cupcakes would go well with your next feast at your muggle house (or perhaps your next bake sale), give them a try! THEY ARE DELICIOUS! Thanks for sharing this recipe Nicole!
Makes 18-24 cupcakes
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter (melted and cooled)
4 large eggs, lightly beaten
1 can (15 oz.) pumpkin puree
PUMPKIN CREAM CHEESE FILLING:
1 8-ounce package cream cheese, softened
1/2 cup canned pumpkin
1/4 cup sugar
3/4 teaspoon pumpkin pie spice (can substitute cinnamon cloves and ginger, season to taste)
1/2 teasppon vanilla
Step 1:Make the filling first - Beat all ingredients together until smooth, refrigerate for at least one (1) hour
Step 1:Preheat oven to 350F
Step 2:Mix the flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, and nutmeg together in a medium bowl.
Step 3:In a separate bowl - Mix brown sugar, sugar, butter, and eggs together.
Step 4:Gradually add the the dry ingredients to the wet ingredients, and beat until smooth.
Step 5:Pour batter into cupcake tins in generous amounts for large cupcakes (about 3/4 filled).
Step 6:Bake for about 30 minutes. (stick a toothpick in center and pull out - when it comes out clean it is done).
Step 7:When cupcakes are cooled: Fill cupcakes with soft creme cheese filling. (Use a frosting bag and a large 'flower frosting tip' to poke a hole in the top of the cupcake. Squeeze filling into cupcake and bring tip to the top when done. Squeeze a flower with the tip for decoration).