Pumpkin Pie in a Cupcake

October 7, 2010 // 7:43 am // By: Elie Ayrouth

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)

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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.

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In this article: cheese cake • cinnamon • cupcake • fall • pumpkin pie

Jan

need recipe

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Refresh the page. (=

Natureknight

I think I gained 10 lbs just reading the directions!!!
sheila

Can I used store bought icing and batter?

Sarah

As a pastry chef, I don’t see why store bought wouldn’t work. Just use any white or yellow cake mix (or any flavor, for that matter). Good luck!

eb

How many does this recipe make?

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24, according to: http://bakeitinacake.com/recipes/pumpkinpiecupcakes

sheila

Can I used store bought icing and batter?
Lindsay

Amazing! Is there any way to make this without cream cheese? I can’t stand cream cheese lol

Sarah

If you leave out the cream cheese it becomes a traditional American buttercream. I would just replace the cream cheese with more butter, yay!

Sarah

I just realized that you probably also meant the recipe for the cupcakes as well, if that is the case, I would just use a vanilla cupcake recipe instead. This is an excellent site with lots of good basic recipes: http://www.joyofbaking.com/VanillaCupcakes.html

Lindsay

Amazing! Is there any way to make this without cream cheese? I can’t stand cream cheese lol
Sarah

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
Jjatmig80

does anyone know where to buy hershey’s cinnamon chips?????