Tuesday, December 27, 2011

Surprise! It's a Pumpkin Pie........

inside a cupcake!!!

Yes, you read that correctly! I took on the tedious task of baking this masterpiece. I baked pumpkin pies in to cupcakes!!!

There has to be some good reason why I decided, the day after Christmas, to tackle such a thing, right???


There is.

My good friend, Lauren, has a birthday coming up and these are for her! She LOVES pumpkin pie.....ok, that is an understatement.....she LOVES pumpkin pie.......ok, that is better! :) Lauren loves it so much that she would eat a whole pie by herself in one day and not think twice about it. As a birthday gift to her, I didn't want to make her a pumpkin pie though. Too boring........

One day, many months ago, I came across this freakingly awesome website, Bake It In A Cake. I saw that they had baked mini pumpkin pies into cupcakes!!!! WTF!?!?! How was that possible!?!?! Well, I snatched the recipe and have been waiting to make them ever since.

See, these cupcakes aren't something you bake up as a "just because" cake.....they have to have a special reason to be made.

When I found out Lauren's love for the pie, I knew these would be spectacular and blow her away! She is so animated, so I can't wait to see the look on her face (or the voicemail I will receive) after she bites into one of these!

Pumpkin Pie {in a} Cupcake
(as adapted from Bake It In A Cake)
Omg....look at that!!!!! In case you need an anatomy lesson of what is going on here, I put this together for you:

This is no easy task.....oh no it's not. It takes a lot of work, but every second is worth it in the end, I promise you that!!!!

*There are a lot of ingredients that go into this masterpiece, so bare with me! I am going to list them in sections for you! :)

You can use a store bought crust or any crust recipe you may have and love. If you do not have one, here is my favorite one! :)

Pumpkin Mix for Pie:
(as adapted from Libby's)

3/4 cup granulated sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
**I used 1 3/4 tsp of my homemade pumpkin pie spice. You can use PPS or add in each spice individually if you would like!
2 large eggs
1 (15 oz) can of Libby's 100% Pumpkin
1 (12 oz) can evaporated milk

(as adapted from Bake It In A Cake)

1 1/2 sticks unsalted butter, at room temperature
8 oz cream cheese, at room temperature
1 1/2 cups granulated sugar
2 1/2 cups flour
3 eggs
2 tsp vanilla
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/3 cups whole milk (I only had skim milk and almond milk around, so I used the skim milk and they still turned out just fine!)

(slightly adapted from Bake It In A Cake)

2 sticks unsalted butter, at room temperature
8 oz. cream cheese, at room temperature
2 cups powdered sugar
1 tsp pumpkin pie spice (again I used my homemade one!)

-Preheat oven to 425 degrees

-"Assuming" you have your pie crust already, go ahead and roll it out

-Using the rim of a drinking glass, cut circles out of your dough

-Gently press each circle into a mini cupcake pan to create a small pie shell
They don't have to be perfect, as you can see from above! ;)

-Prepare pumpkin pie mix:

-Mix sugar, salt, cinnamon, ginger, and cloves in medium sized bowl

-Beat eggs in a large bowl

-Stir in pumpkin

-Stir in sugar-spice mix

-Gradually stir in evaporated milk

Yum!!! I could drink this entire bowl!!!

-Pour mixture into prepared pie shells (about 3/4 of the way full)

-Bake pies at 425 degrees for 7 minutes and then reduce the temp to 350 and bake for an additional 10 minutes or so, just until the crusts are browned and the filling is set

-Remove from oven and allow to cool while you prepare your cupcake batter

-For the cupcake batter combine the butter and cream cheese in the bowl of a stand mixer

-Mix at medium speed for about 90 seconds (you want the ingredients well incorporated)

-Add in the sugar and mix until mixture is fluffy

-Add in the eggs one at a time and mix well after each addition

-Add in vanilla, baking soda, baking powder, and salt
Baking powder, baking soda, and salt

-Mix in the milk and flour, alternating between each

-Scrape down the sides of the bowl and the bottom to make sure all ingredients are being incorporated well

-Beat again on medium-high speed for about a minute.....it should be smooth and creamy

-Line a [normal sized] cupcake pan with cupcake liners

-Pour 1 TBSP of cake batter into each cup

-Now, take a mini pumpkin pie and place it into the cups, gently pressing down (you don't want the pie to touch the bottom)
We will see you guys later!

-Pour more cake batter on top of each pie making sure to cover the top of the pie and the sides

-Bake at 350 degrees for about 25 minutes or until the cakes are lightly browned
*I baked mine for 25 minutes and they came out very brown. I would suggest reducing that time down to 20 minutes and checking in for any time needed after 20 minutes**

-Remove from oven and allow cakes to cool 10 minutes before placing on cooling rack. In the mean time, prepare your frosting

-In the bowl of a stand mixer, cream together the butter and cream cheese until they are well incorporated

-Whip in the powdered sugar, one cup at a time until the mixture is smooth and creamy

-Add in the pumpkin pie spice and mix until all is incorporated

-Give the bowl one last good mixin' with the hand to make sure all the ingredients are mixed well

-Frost cupcakes anyway you would like!!!!!
I packaged them up for Lauren! <3

These were so fun to make, even if they were VERY time consuming. Making them for a great friend is worth all the blood, sweat, and tears! ;)

To my dear friend Lauren.....Happy Birthday!!!!! I love you!!!!!!!

<3 much, as always!!!


  1. These look amazing Amy! I will have to try these!

  2. I highly recommend that you do try them! They are amazing! But make sure to cut the baking time down on the cupcakes. The cake was still soft, but the tops got burnt a little at 25 minutes. I normally check on them, but I was too engaged with my new phone.....ooops! Lol!