This might just be the best thing I have EVER made.
Scratch that. This is totally the best thing that has ever come out of my oven, and my husband would agree. Of course he would agree with a big ol’ smear of icing in his beard, but hey we’ll take it! 😉
Speaking of the wonderful man I married, he inspired this cupcake creation. Looking for new inspiration I asked him “What kind of cupcakes should I make?” and being a man he said “Whatever kind you want.” *head scratch*
Well gee Mr. Construction Man thanks for helping me. BUT THEN…. in a moment of manly clarity he said “Why don’t you just think of all the ice cream flavors you like and pick one of those.” Then I began to think of the whoopie pie ice cream I had last week (NOT real food btw) and it came to me…. Pumpkin Whoopie Pie Cupcakes!
I started thinking about executing this fab idea, and then it hit me like a ton of bricks. Next month marks 6 years since I graduated from Pastry Arts school. 6 years! Am I old now or am I old now? Ugh I think I’m old! Ask me about it in 20 years and I’ll talk about how young I was back when I was a food blogger. 🙂
In all of my time as a Pastry chef working in bakeries and restaurants I had not come across a Whoopie Pie Cupcake so I knew I had to make this over the top fab because if I’m putting something on the map it better be amazing!
And believe me… this baby is over the top fab, delish, and cute. So cute I even went against all real food rules and sprinkled some powdered sugar on it (organic that is!). Oh the cupcake madness! Of course I also decided to use a dented cupcake for my epic powdered sugar dusting picture so please excuse that lil’ old snaffoo. Trying to dust and shoot proved to be a daunting task so the dent was overlooked.
But WAIT… there’s even more madness to these cupcakes because I’m totally not even close to being over my paper straw obsession. My husband was also wondering why there was a straw in the cupcake. Ummm HELLO! Because paper straws are awesome and they need to be put into various cupcake porn shots to make things even more beautiful. The nerve of him to question my paper straws! hehe He will never understand because he’s a man, and they don’t understand things like cute cupcakes and pretty food. They just want to eat, that’s all. Heck, this cupcake could be in a pile on the floor and he would probably still try to find a way to eat it.
Now before we finish let me tell you about how great the texture of these came out. I wasn’t sure how they would turn out because well.. I was adapting from a recipe that was not created to be a cupcake. But the texture is SPOT ON. Super duper moist and cakey, almost so that it reminded me of a cake pop. With the pumpkin, the extra egg, and the yogurt the texture is out of this world perfect. Like I said, these are probably the BEST thing to ever come out of my oven!
*Whoopie Pie recipe adapted from Martha Stewart’s Pumpkin Whoopie Pies with Cream Cheese Filling0
Pumpkin Whoopie Pie Cupcakes
By September 25, 2014Published:
- Yield: 14 Servings
- Prep: 15 mins
- Cook: 25 mins
- Ready In: 40 mins
This might just be the best thing I have EVER made. Scratch that. This is totally the best thing that has ever come out of my oven, …
- 1 and 1/2 cup whole wheat white flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 Tbsp ground cinnamon
- 2 tsp ground ginger
- 1 cup organic brown sugar I used 1 cup organic sugar and 1 Tbsp molasses
- 1/2 cup melted butter or 1 stick
- 1 can pumpkin puree standard 15 oz. size
- 2 large eggs
- 1/2 tsp pure vanilla extract
- 1/4 cup yogurt I used greek
- 16 ounces full fat cream cheese for icing
- 1/2 cup organic sugar for icing
- 1 cup organic 10x sugar for icing
- 1/4 tsp ground cinnamon for icing
- 1 tsp pure vanilla extract for icing
- Mix together all dry ingredients including flour, leavening agents, salt, spices, and sugar. Set aside.
- In a separate bowl mix together all wet ingredients including melted butter, eggs, pumpkin, vanilla, and yogurt.
*Yogurt is added for extra moisture and puffiness, so I would recommend using it.
- Sprinkle dry ingredients over wet, mix just to combine. Batter will be thick. Divide batter into 14 lined cupcake tins and bake at 350 degrees for 20-25 minutes or until a pick comes out clean.
- For cream cheese filling: Beat softened cream cheese until very smooth. Scrape down sides of bowl several times to ensure all lumps are out. Add sugar, and beat until smooth.
- Add powdered sugar, cinnamon, and vanilla to finish.
- To assemble: Cut the top off of each cupcake (make sure they are cooled or you will end up with a mess) with a serrated knife. Pipe a layer of filling, then top with cupcake top, and pipe another layer of filling. Dust with powdered sugar to finish.