Pumpkin Pie Cupcakes with Candied Pecan Streusel & Spiced Buttercream

‘Tis the season for pumpkin everything.  So how about a pumpkin cupcake with a streusel topping made of candied pecans & graham cracker crumbs and cinnamon spiced buttercream frosting.  It’s was just an idea, well, now made into reality.  We think it turned out delicious, hope you do too, whip some up!

                       

Candied Pecan Graham Cracker Topping:
1/4 cup brown sugar
1/4 cup graham cracker crumbs
1/4 cup flour
1/2 tsp cinnamon
1/4 tsp nutmeg
4 Tbl butter, softened
3/4 cup chopped candied pecans (purchased or recipe below)

Combine brown sugar, graham cracker crumbs, flour, cinnamon, and nutmeg.  Cut in butter until crumbly.  Stir in chopped pecans, set aside.

Pumpkin Pie Cupcake Batter:
1 box white cake mix (I used Duncan Hines)
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1 cup pumpkin
1/2 cup water
1/3 cup oil
4 eggs

Heat oven to 350°.  Place paper baking cup in each of 24 muffin cups.  In large bowl, mix cake mix, cinnamon, nutmeg, cloves, and ginger.  Add pumpkin, water, oil, and eggs, beat with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes.  Divide batter evenly among muffin cups, about 2/3 full.  Sprinkle 1 heaping Tbl of candied pecan graham cracker topping over each cup of batter, gently pressing down.  Bake 20 to 23 minutes or until toothpick inserted in center comes out clean.  Remove from pan to cooling rack.  Cool completely before frosting.

Cinnamon Spiced Buttercream Frosting:
1 cup butter, softened
5 cups powdered sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
3 Tbl whole milk or cream
1 Tbl honey

Whip butter until light and creamy.  Mix in 3 cups powdered sugar, cinnamon, and nutmeg.  Mix in vanilla, milk, and honey.  Add remaining powdered sugar.  Whip well.  Pipe onto cupcakes.  Garnish with graham cracker crumbs and candied pecans if desired.

Candied Pecans:
1 large egg white
1/2 cup sugar
½ tsp nutmeg
1 tsp cinnamon
1/2 tsp salt
4 cups pecan halves

Preheat oven to 300°.  Spray baking sheet or use silpat on perforated sheet. Whisk egg white in bowl until foamy.  Add sugar, nutmeg, cinnamon, and salt.  Whisk until mixture is thick and opaque.  Add pecans, stir until completely coated.  Transfer nuts to sheet, spread out evenly.  Bake nuts until deep golden brown, about 30-35 minutes, stirring a couple times while baking.  Cool completely on sheet.  Transfer to airtight container, cover and store at room temperature.

One Year Ago Today:  Pumpkin Spice Cake with Maple Buttercream 

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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