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  • Pumpkin Scented Cupcakes

    1 vote
    Pumpkin Scented Cupcakes
    Prep time:
    Cook time:
    Servings: 18 cupcakes
    by Kristy Brazelton
    13 recipes
    		 >
    I had left over pumpkin pie filling after making my Thanksgiving pies; I think my pie shells were smaller than the package advertised! I really dislike throwing unused food away & wanted to try & find a use for it. So I made up this recipe. It is a very tender cake; with a hint of pumpkin & very reminiscent of carrot cake. It ended up that I did not have standard size cupcake liners so I had to make jumbo cupcakes. I got 9 jumbo cupcakes so I am guessing the recipe would make about 18 cupcakes in all. I do not think this batter would hold up well in a standard cake pan, to crumbly & tender. But if you try it & it works please let me know.

    Ingredients

    • 2 sticks butter at room temperature
    • 2 cups sugar
    • 3 eggs
    • 2 cups flour
    • 3 1/2 tsp. baking powder
    • 1 tsp. salt
    • 2 cups pumpkin pie filling/liquid
    • 1 recipe brown sugar cream cheese frosting

    Directions

    1. Pre-heat oven to 350 degrees.
    2. Mix flour, baking powder & salt into small bowl.
    3. Beat butter & sugar in mixer until very pale & fluffy.
    4. Add one egg at a time, mixing thoroughly between each egg.
    5. Add about 1/3 of pumpkin pie liquid & mix thoroughly.
    6. Add 1/3 of flour mixture; scraping bowl as needed.
    7. Alternate pumpkin liquid & flour, scraping bowl often, until all flour & pumpkin are mixed in.
    8. Fill cupcake liners 3/4 full. Bake at 350 degrees for 18-22 minutes, or until a cake tester or toothpick inserted into center of cake comes out clean.

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