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Sunday, November 8, 2009

Pumpkin Gooey Butter Cupcakes !


As I've mentioned before, every year my sister request a Pumpkin Gooey Butter Cake for her birthday and I am more than happy to oblige. This year however, while she wanted the cake, she didn't want the temptation of a whole cake sitting around her house.

So...I decided to try downsizing the recipe into cupcakes. They turned out great, but looked a bit plain as a cupcake so I thought it needed some frosting. I didn't really know what would go with it but always think pumpkin and cream cheese and my sister loves cinnamon as well so I came up with Cinnamon-Pumpkin Buttercream Frosting. Oh my gosh - it was so good. I just kind of improvised it. I think I will make this icing again and use it to frost a plain yellow cake.

I gave her 3 of the cupcakes and the verdict was - she loved them !

Pumpkin Gooey Butter Cupcakes

Cupcake Base
1 (18 1/4 ounce) package yellow cake mix
1 egg
8 tablespoons (1 stick) butter, melted

Cupcake Filling
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons (1 stick) butter, melted
1 (16 ounce) box powdered sugar
1 1/2 tsp pumpkin pie spice

Directions
1) Preheat oven to 350.
2) Line 14 muffin tins with cupcake liners
3) For cupcake base: combine cake mix, egg and melted butter with mixer.
4) Take about a walnut sized amount of dough & press into bottom of each cupcake liner. Set aside.
5) For filling: Beat the cream cheese and pumpkin until smooth. NOTE: Reserve about 2 teaspoons of pumpkin for the frosting.
6) Add the eggs, vanilla, and butter, and beat together.
7) Add the powdered sugar, pumpkin pie spice and mix well.
8) Pour two heaping tablespoons into each cupcake liner (so filling is just a tiny bit below the top of the pan)
9) Bake 30 - 40 minutes. Do NOT overbake - you want it to be a little shakey/gooey when it comes out of the oven, it firms up a little more after it cools. I baked these for about 30 minutes.
10) Top with Pumpkin-Cinnamon Buttercream Frosting

Pumpkin-Cinnamon Buttercream Frosting

1/2 cup butter, softened
1/2 tsp. ground cinnamon
2 tsp. pumpkin (reserved from cupcakes)
1 1/2 cups confectioner's sugar
1 - 2 tsp. milk

1) In a medium bowl, cream the butter with mixer.
2) Add the cinnamon and pumpkin and mix.
3) Mix in the confectioner's sugar (1/2 cup at a time)
4) Add a small amount of milk, if needed, until frosting is smooth and spreadable.
5) Spread on top of cupcakes (I like to use an icing bag and a star tip to make them look pretty)
6) Sprinkle the top with a tiny bit of ground cinnamon.
7) Stand back and watch the birthday girl ooh and ahh over her minature birthday cakes.
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3 comments:

  1. Thank you for sharing your "experiment" for the cupcakes. I have been considering making this cake into cupcakes and I just had no idea about how much to put into the cupcake liners, how long to bake, etc. Thank you!

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  2. Love it!! I have to bring a snack for my grad school class after Thanksgiving and wanted to show off the awesome Paula recipe but it would be way too much hassle to bring in a cake! How many cupcakes did your recipe make though??

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  3. Sorry I didn't mention before how many cupcakes it made. It makes about 20 cupcakes

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