A Fall cupcake to celebrate the season. Tantalize your tastebuds with this combination of all your seasonal favorites. Pumpkin, Cinnamon, Gingersnap...Try them! You'll love them. **If you prefer to save time, substitute your favorite Pumpkin Cake Mix for my recipe. ***Spices and flavorings can be adapted to your...
Provided by Robynne Glenn
Categories Cakes
Time 1h20m
Number Of Ingredients 29
Steps:
- 1. CRUST: Preheat oven to 350 degrees
- 2. Line 2 muffin pans with cupcake liners; set aside
- 3. Using food processor, grind 2 cups gingersnap cookies into fine crumbs
- 4. Add brown sugar, salt and melted butter. Process until well blended.
- 5. I pinch the crumbs at this point to make sure the mixture holds its shape after pinching. If not, add a little more melted butter. Pinch again.
- 6. Add 1 tablespoon of crust mixture to cupcake liners. Press firmly and evenly to form crust. I press it down with 1/4 measuring cup with a flat bottom. Note: I can usually get 22-23 cupcakes out of my cake recipe. I still make 24 crusts to be safe.
- 7. Bake crusts at 350° for 5-8 minutes. Set aside to cool while you make the cake.
- 8. CAKE: Whisk dry ingredients together in a medium bowl; set aside.
- 9. In a large bowl, mix sugar, oil, and pumpkin, until completely blended.
- 10. Add eggs, one at a time until blended.
- 11. Using a rubber spatula, fold in dry ingredients. I do it in two batches. Stir until there are no flour pockets.
- 12. Add cake batter on top of the crusts. Fill to about 3/4 full. You may have a few extra crusts. Just remove them before baking cupcakes.
- 13. Bake 18-22 minutes. The cake should spring back when you gently press on the center when testing. Set aside and cool completely.
- 14. FROSTING: Cream butter and slowly begin to add powdered sugar. I start with 3 cups. Mix on low until combined.
- 15. Add 1 1/2 tsp cinnamon, cream of tartar and a pinch of salt.
- 16. Add whipping cream, vanilla and butter flavoring
- 17. Mix on high speed for 2 minutes.
- 18. Taste. This is when you can adjust the spices, and consistancy. Add more cinnamon. If it isn't firm enough; add the rest of the powdered sugar. Too firm; add more whipping cream.
- 19. Mix on high for 3-5 minutes. You should have a smooth rich and creamy frosting.
- 20. ***If you are not a fan of buttercream frosting, you could use your favorite cream cheese frosting recipe. They are delicious either way!
- 21. Pipe or frost and top each with a Gingersnap Cookie.
- 22. Ta Da! Enjoy!
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