Pumpkin Pie-Filled Cupcakes

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Difficulty: Somewhat Easy
Average of 2 reviews

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Give guests a special treat this fall: a pumpkin pie-filled cupcake with a cookie accent. Create the cookie topper using the Wilton Harvest Mini Metal Cutter Set.

Ingredients:

Roll-Out Cookie Dough
Meringue Powder (used in royal icing)
Easy-Add Meringue Powder Add to shopping list Meringue Powder
Royal Icing
Orange Icing Color
Easy-Add Orange Icing Color Add to shopping list Orange Icing Color
Kelly Green Icing Color
Easy-Add Kelly Green Icing Color Add to shopping list Kelly Green Icing Color
Favorite Pie Crust Recipe
Favorite Mini Pumpkin Pie Recipe
Your favorite cupcake recipe or mix
Whipped Icing Mix
Easy-Add Whipped Icing Mix Add to shopping list Whipped Icing Mix
Autumn Micro Leaves Sprinkles
Easy-Add Autumn Micro Leaves Sprinkles Add to shopping list Autumn Micro Leaves Sprinkles

Makes:

Each cupcake serves 1.

Techniques Used:

1M Swirl

Tools:

Instructions
Reviews (2)
Questions (0)

Instructions:

Step 1

One day in advance, make cookies. Prepare cookie dough and roll out 1/8 in. thick. Cut cookies using pumpkin cutter from set. Bake and cool completely.

Step 2

Prepare royal icing. Tint portions orange and green. Use tip 3 and full-strength orange icing to outline pumpkin. Use tip 3 and thinned orange icing to fill-in pumpkin. Let set. Use tip 6 and full-strength green icing to fill-in stem. Let set.

Step 3

Bake mini pumpkin pies in mini muffin pan following recipe directions. Cool completely.

Step 4

Fill standard cupcake baking cup 1/4 full with cupcake batter. Place cooled mini pumpkin pie in center of cupcake batter. Cover pie with cupcake batter, filling cavity 3/4 in. full. Bake and cool completely.

Step 5

Prepare whipped icing mix following package directions. Use tip 1M, disposable decorating bag and whipped icing to pipe swirl on top of cupcake. Cover with sprinkles.