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Pumpkin Pie in a Cupcake

Tis’ the season for great Fall recipes! Take a look at this awesome attraction, a Pumpkin Pie in a Cupcake. We’re looking at a miniature pumpkin pie baked right into a cream cheese vanilla cupcake, topped with a generous amount of cinnamon cream cheese buttercream and a little cinnamon-sugar pie crust disc. If you’re feeling adventurous this holiday season, Megan Seling’s recipe for this awesome pie-within-a-cake is a great read! (Thx BakeItInACake)

By Elie Ayrouth

Elie is a product of Orange County, CA. In early 2012, his dentist diagnosed him with 8 different cavities, three of which on the same tooth, as a result of his 23-year Sour Patch Kid addiction.

14 replies on “Pumpkin Pie in a Cupcake”

Just a tip, if you are making the icing and end up adding the melted chips too soon, all is not lost! Just grab a bowl that is larger than the mixing bowl and fill it with ice and a little bit of water. Plop the mixing bowl down inside and start mixing your frosting again until it reforms. This will also give you an icing with a stiffer and more pipeable consistency than the room temperature finished version. Just don’t keep it in the ice bath too long or the butter will get too hard and stiff.

Also, this looks delicious and I can’t wait to try it! I think it would blow my boyfriend’s mind 🙂

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