Pumpkin Pie Inside Snickerdoodle Cupcakes

Hey guys!

If you weren’t feeling it last week, you should definitely be feeling it this week. We are in full Fall swing now. Nothing makes me think of Thanksgiving quite like Pumpkin Pie. Since we made Pumpkin cupcakes last week, I was going to switch it up with some sweet potatoes this week. But, you really can’t say no to these Pumpkin Pie Inside Snickerdoodle Cupcakes. That’s Pumpkin Pie AND a delicious cupcake. Two desserts in one. Double the dessert without doubling the calories. I’m pretty sure since Snickerdoodles are a cookie, it could technically be THREE desserts in one. I just couldn’t resist and had to share. We can always save the sweet potatoes for next week.

 

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

So as difficult as baking a pie inside a cupcake sounds, it really isn’t too bad. A few extra steps but nothing that will make you feel chained to your stove. First, we bake pies. Yay Pumpkin Pie! Handmade crust in little mini muffin tins and voilà, mini Pumpkin Pies! I am , of course, sharing my Go To recipe for homemade pie crust which is great for quiches too by the way, but you are welcome to use pre-made pie crust dough if that suits you.

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

Pie crust dough is fairly easy to whip up but temperature is really important. You want to make sure that your butter and the water added are both cold. I don’t even thaw my butter I just cut it into tiny pieces to make it easier to mix into the dough. Some recipes may call for a pastry cutter to do the mixing for your pie crust but I have two good hands that work just fine.

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

I will let you know that I do have to put my engagement ring in the cabinet when I cook. I am terrified of it being on the counter or anywhere where it could be bumped or knocked off. So sometimes, Captain Cupcakeasaurus will be putting away dishes or something and happen upon my ring. I figure that’s better than having it be all buttered and floured or worse yet end up down the drain or baked inside a cupcake. Though the latter may sound romantic, I promise, it isn’t.Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

 

When pressing the pie crust in to the mini muffin tin, make sure to keep it as thin as possible. No one wants to bite into a delicious cupcake only to get a mouthful of pie crust. The crust will puff up a bit so just keep that in mind while crusting the tins.

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

I ended up putting about two teaspoons of pie filling in each mini pie. I tried to fill them as much as I could without running over. You will have quite a bit of filling left. You can either make a pumpkin pie with your remaining crust dough and filling or come up with something else to utilize the extras. I made a Pumpkin Pie “tart”. Meaning I couldn’t locate my pie pan and decided a bread pan would work just fine. I lined my bread pan with the remaining pie crust dough and after baking for a few minutes to harden the crust, I filled it with the remaining pie filling. So not only will I be serving Pumpkin Pie Inside Snickerdoodle Cupcakes, but MsCupcakeasaurus will have her own Pumpkin Pie to enjoy as well. Yum!

Pumpkin_Pie_Inside_Snickerdoodle_CupcakePumpkin_Pie_Inside_Snickerdoodle_Cupcake

 

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

 

 

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

Alright, so once your little pies are cooling, now we get to do the cupcake bit. You can leave the stove on 350 degrees because it won’t take us long to whip up the batter.

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

The batter is a type of vanilla cake batter but I find that it comes out a bit more golden than a regular vanilla cupcake.  By “golden” I don’t just mean in color. I guess, to me, it would be like the difference in a biscuit and toast. Both are bread and eaten during similar times but clearly a difference.

Pumpkin_Pie_Inside_Snickerdoodle_CupcakeAt the end of the recipe, you’ll notice where it says to beat the egg whites and fold them into the batter. If you are curious as to how stiff they should be, I took a picture just for you. This is an important step that really lightens up the batter. I haven’t tried it but I’m pretty sure without this step the batter would be way too thick and your cupcakes would come out really dense and heavy. We are already shoving a pie inside there, we don’t need it any heavier.

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

Put your pretty little liners in for 24 cupcakes.  You’ll want to spoon about a Tablespoon of batter into the bottom of each cup. We don’t want the pies to sit on the bottom of the cupcake but rather float in the middle. Nestle your little Mini Pumpkin Pies on top of the batter and lightly press to secure. Then add another Tablespoon of batter to the top. I used a butter knife to spread out the batter evenly across the cupcake and help join the top layer with the bottom. I’m sure a spoon or any other preferred utensil would work as well.

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

I baked these for about twenty-five minutes. I checked on mine at fifteen minutes and realized that the outer cupcakes were looking more done than the inner ones. So, simple fix, I just turned both pans around for the final ten minutes to help them bake more evenly.

Be warned, these cupcakes will rise over the lip and create a bit of a muffin top. It is inevitable. We stuffed a pie inside of a cupcake. There is bound to be some spill over. I can only imagine how that poor Turducken must feel.

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

Pumpkin_Pie_Inside_Snickerdoodle_CupcakeOnce cool, I lightly brushed with butter and sprinkled with cinnamon and sugar. The tops will quickly look like every picture you’ve ever seen of a Snickerdoodle. They are so pretty, you could almost leave them just like that. But, to clearly distinguish cupcakes from muffins, we have to add that irresistible frosting.

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

This frosting is a nice smooth cream cheese frosting with added Pumpkin Pie spices to really bring the whole cupcake together.  First, you’ll want to cream your cream cheese and butter. It is important to really cream it well or else you’ll end up with little butter or cream cheese chunks in your frosting. Though that may not bother your taste buds, it can easily clog your Wilton 2D decorator tip. Pro tip though, I do use a knife to carefully pull open the prongs to help frosting not get stuck in there.

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

I am so excited about these Pumpkin Pie Inside Snickerdoodle Cupcakes I can barely contain myself. My taste tester, Little Cupcakeasaurus Rex, has already demolished one for snack today. The rest will be accompanying me this weekend to that Turkey Shoot I mentioned. I’m sure they will be a crowd pleaser.

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

Let me know what your family favorites are this time of year. Are there any special dishes that MUST be on your Thanksgiving table?

Pumpkin Pie Inside Snickerdoodle Cupcakes
Print Recipe
Servings Prep Time
24 cupcakes 1-2 hours
Cook Time
65 minutes
Servings Prep Time
24 cupcakes 1-2 hours
Cook Time
65 minutes
Pumpkin Pie Inside Snickerdoodle Cupcakes
Print Recipe
Servings Prep Time
24 cupcakes 1-2 hours
Cook Time
65 minutes
Servings Prep Time
24 cupcakes 1-2 hours
Cook Time
65 minutes
Ingredients
Go To Pie Crust
Mini Pumpkin Pies
Pumpkin Pie Inside Snickerdoodle Cupcakes
Pumpkin Pie Cream Cheese Frosting
Servings: cupcakes
Instructions
Go To Pie Crust
  1. Place flour in mixing bowl. Cut butter into slices for easier manipulation. You can use your hands to mix the flour and butter together.
  2. Add salt and cold water to the mixture. Hand mix until dough is formed.
  3. At this point, it could be rolled out for regular size pies. For our purposes, I hand mashed little discs for the mini muffin tin. Poke with a fork in the bottom and bake at 375 degrees until light brown (about 10-20 minutes).
Mini Pumpkin Pies
  1. Preheat oven to 425 degrees.
  2. In a large mixing bowl, whisk together the sugar, salt, cinnamon, ginger and cloves.
  3. Add in eggs and pumpkin puree and whisk until well mixed. Gradually stir in evaporated milk.
  4. Pour pumpkin pie mixture into pre-prepared mini pie crusts still in mini muffin tin. Bake for 15 minutes at 425 degrees. Reduce temperature to 350 degrees and continue to bake for another 20-30 minutes. Toothpick in center of pie should come out clean.
Pumpkin Pie Inside Snickerdoodle Cupcakes
  1. Continue to leave oven at 350 degrees.
  2. Line cupcake tin with 24 liners.
  3. In a large mixing bowl, cream the butter and sugar together on medium speed until light and fluffy. Add in egg yolks only and mix well. Mix in the vanilla extract as well.
  4. In a separate bowl whisk together the flour, baking powder and salt.
  5. Alternating with the milk, add the dry ingredients in with the creamed ones. Mix well.
  6. In a separate bowl and with clean beaters, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter using a rubber spatula.
  7. Spoon one tablespoon of batter into each cupcake liner. Gently set a Mini Pumpkin Pie on top and lightly press into the batter. You do not want the pies to sit at the bottom of the cupcake. Spoon a second tablespoon of batter over top of the Mini Pumpkin Pies. Use a spoon or spatula to spread batter out evenly in cupcake liner.
  8. Bake at 350 degrees for 20-25 minutes. Edges will be light golden brown. Cool on baking rack.
  9. Melt 2 Tablespoons of butter. Lightly brush the tops of each cupcake with melted butter. Sprinkle Cinnamon Sugar mixture over cupcakes to create the Snickerdoodle effect.
Pumpkin Pie Cream Cheese Frosting
  1. In a large mixing bowl, cream together the butter and cream cheese until smooth.
  2. Add in powdered sugar, one cup at a time, until well mixed. Add in vanilla, cinnamon, ginger, cloves, allspice, and nutmeg. Mix well.
  3. Using piping bag and decorating tip of choice, frost medium peaks on top of cupcakes. Leave the rim showing to reveal the Snickerdoodle topping.
Recipe Notes

Since we are making mini pumpkin pies, you will have a significant amount of pumpkin pie filling remaining. You will also have enough crust remaining to make a personal Pumpkin Pie if you wish while making these cupcakes.

The frosting above is doubled. In order to have enough icing for all 24 cupcakes, it required more than just one batch. However, at the doubled rate, you will also have some extra frosting. I'm sure we can think of something fun to put that on.

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Pretty In Pink Strawberry Cupcakes

Happy Fall Y’all!

I totally just stole that from Jujube and her nifty diy-ed yard sign. But how fitting, right? October is closing and we are right smack dab in the middle of pumpkin season. Being in Florida for my first Autumn, I am seriously missing my North Carolina  colorful wonder from the changing of the leaves. It is hard for me to really embrace Fall without those majestic leaves dancing across city streets. Instead, I get Palm trees. Palm trees in the summer, Palm trees in Autumn and I’m pretty sure they’ll still be here for Winter. So as we move into the season together, there will definitely be more season inspired cupcakes to come along. It is Friday folks and you know what that means. As promised in Halloween Spooktacular Disaster, I’m here to deliver you another scrumptious recipe from my kitchen to yours.

October is Breast Cancer Awareness month, as I’m sure you’ve noticed across social media with all things pink. Sticking with the theme of the month, these Pretty In Pink Strawberry Cupcakes will be a tasty addition. I know it is the end of October but that doesn’t change their sweet taste nor the importance of the cause. Please make sure you are getting that mammogram done or encouraging your significant others to do so. They really are one of the best ways for early detection.

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Now that the important stuff is out of the way, let’s get down to the fun stuff. The recipe is similar to generic strawberry cupcake recipes but with a few additions they quickly turn into the embodiment of female empowerment. By the way, they aren’t for women because they are pink. They just happen to be pink and can really be for anyone. I have to add a dash of my Feminism in there. However, after I made this batch, it was brought to my attention that the strawberry on top slightly (or more than slightly) resembles a piece of female anatomy. Don’t let that stop you from adding them though because I really feel the fresh strawberry adds to the sweet and strawberry tartness of this cake.

Before the oven
Before the oven
After the oven
After the oven

Pretty In Pink Strawberry Cupcakes
Print Recipe
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Pretty In Pink Strawberry Cupcakes
Print Recipe
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Ingredients
Pretty In Pink Strawberry Cupcakes
Simple Cream Cheese Frosting
Servings: cupcakes
Instructions
Pretty In Pink Strawberry Cupcakes
  1. Preheat oven to 350 degrees. In a large bowl whisk together dry ingredients of flour, sugar, baking powder and salt.
  2. In a separate mixing bowl combine wet ingredients of butter, frozen strawberries, eggs and almond milk.
  3. Mixing on medium slow speed, gradually add dry ingredients into the wet ingredients. Batter should be thick and wet. Add drops of food coloring to make batter the desired pink shade.
  4. Line cupcake tins with liners and spray with cooking spray for easy cupcake removal from wrappers. Fill each cup 3/4 of the way full.
  5. Add half a strawberry (inside facing up) to the top of each cake. Bake for 15-20. Toothpick should come out clean when done.
Simple Cream Cheese Frosting
  1. whip on high the cream cheese and evaporated milk until fluffy.
  2. Gradually add in powdered sugar about a cup at a time. Icing should thicken.
  3. Mix in salt and vanilla until well blended. If runny, add more powdered sugar as needed.
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Reminiscent of Strawberry shortcake because in Fall we often long for those primarily Summer treats, I used Cream Cheese frosting but even whipped cream would work great. It is super easy and super delicious.

Pretty _In_Pink_Strawberry_Cupcakes

You can always dress these up with a fresh strawberry on top and really bump up that presentation. I hope you enjoy these as much as my family did. Strawberry is always such a classic flavor that so many enjoy.

Pretty _In_Pink_Strawberry_Cupcakes

Tomorrow, while you are out celebrating or not celebrating, remember to be safe and have fun. I am sure there will be plenty of Elsas and Jedis out there getting their Trick or Treating on. What is my Little Cupcakeasaurus Rex going as? Well, a Daryl-esque zombie hunter/survivor of course. That means Captain and I get the fun task of being awesomely disgusting zombies for the hunting.

Let me know how your batch comes out and I would love to hear what fun costumes your little goblins are going as this year. Trick or Treating is a great way to make life taste sweeter (or maybe it is just that big bag of candy ;)).