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