Apple Pie Stuffed Pumpkin Cupcakes
Moist pumpkin cupcakes stuffed with a miniature apple pie! Iced with pumpkin spiced buttercream! These will become your new fall fav!
Ingredients
for the apple pie bites
for the icing
- 1 Recipe Your Favorite Vegan Buttercream
- ⅓ cup Canned Pumpkin 1/3 cup *see notes
- 2 teaspoon Pumpkin Pie Spice 2 teaspoons
For the Pumpkin Cake Batter:
- 6 Tbs Vegetable Oil (90ml)
- ½ cup Light Brown Sugar (105g)
- ¾ cup Plant Milk (177ml)
- 1 teaspoon Vinegar (5ml)
- ½ cup Canned Pumpkin (125g)
- ½ teaspoon Salt
- ½ cup All Purpose Flour (65g)
- 1 cup Cake Flour (120g)
- 1 teaspoon Baking Soda
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Cardamom
- pinch Ground Cloves
- ⅛ teaspoon Ground Nutmeg
Instructions
- You must first prepare the Snickerdoodle Apple Pie Bites in advance before preparing the cupcake batter *minus the crumb topping & sugar glaze
- Once they are baked & cooled place them in the freezer while you gather your ingredients to prepare the recipe for the pumpkin cake
- Preheat your oven to 350°F & line your cupcake pans with paper liners (I also like to give them a very light spray with pan release to make sure they don't stick to the wrappers)
- For the cake batter, combine the vinegar with the plant milk (soy milk is the only milk that will thicken with vinegar)
- In a large mixing bowl combine the oil, brown sugar, salt, pumpkin then the thickened vinegar/plant milk & whisk to combine well
- Sift the flour with all the spices and the baking soda and add it all at once to the wet mixture in the bowl and whisk smooth by hand
- Portion into the cupcake liners, filling slightly less than 3/4 of the way full
- Place a frozen mini snickerdoodle apple pie into the center of each one, pushing it into the batter slightly
- Bake immediately in the preheated 350°F oven for 15 minutes
- Then turn the oven temperature down to 300°F and bake for another 8-10 minutes OR when a toothpick inserted into the center comes out clean
- Cool the pumpkin cupcakes in the pan until you can touch it without burning your fingers, then turn them out onto a cooling rack to cool all the way
- Prepare your favorite buttercream recipe *I am using American Style Buttercream* and at the last stage of mixing add the pumpkin & the spices
Video
Notes
In place of all those individual spices I have listed, just use 1½ tsp Pumpkin Pie Spice instead!
Preparing the apple pie bites ahead of time and storing them in the freezer will ensure they keep their shape while baking inside the cupcake
Many people seem to have a hard time finding canned pumpkin, in which case you can always make your own Although be aware that homemade puree is more liquid than the canned variety which is more like cooked sweet potato mash But don't worry I have made the recipe with both types and the results are fine both ways Both cake flour and all purpose flour are listed together and I like this combination However some people have complained when using all cake flour in a recipe that the outcome of the cake texture was almost raw and gummy While this has not been my experience if you are opposed to using cake flour you may use all all purpose flour minus 1 Tbs STORAGE: Apple Pie Stuffed Pumpkin Cupcakes can be stored at room temperature for up to 3 days in a cool ~ not humid~ spot For longer storage (up to 1 week) refrigerate cupcakes wrapped loosely, but it is best to bring them to room temperature before serving Cupcakes may be frozen for up to 1 month, thaw at room temperature before serving Tried this recipe?Let us know how it was!