Pumpkin Pie-Filled Cupcakes
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.
Makes: Each cupcake serves 1.
Pumpkin Pie-Filled Cupcakes is rated out of 5 by 3.
Rated 2 out of 5 by kapg from If I bake mini muffins, then place cooled mini muffins in with uncooked cupcakes wont they be hard/over cooked??
Date published: 2013-09-12
Rated 5 out of 5 by QuiteContraryMary from I made these fall of 2012. They were a big hit for the person I made them for! I used Wilton's stabilized whipped cream icing. The 1M tip makes the perfect swirl for the tops of these, and the minim pumpkin pies were very easy to make. I opted to not at the pumpkin cookies on top and just went with the sprinkles, which still made for a very lovely treat!
Date published: 2013-03-05
Rated 5 out of 5 by SistrWmn from A single batch makes 24 cupcakes and about 3 dozen mini pumpkin pies. I made white chocolate vanilla cupcakes to go with the pumpkin pies. They were amazing! The decorations were very easy to do. The hardest part about this was getting the pumpkin pies out without breaking them. I decided not to use the pie crust as it seemed too much of a contrast with the textures of the cupcake and pie. All in all, this was a wonderful, and very fun recipe to make. Everyone devoured these and said they looked very professional. I didn't end up using the #6 tip. No stores locally carry them except in the 50 tip pack which I was not about to buy for one tip! I ended up using the #5 which worked just fine for the job. The whipped icing was the perfect level of sweetness with the cake recipe. I will definitely be keeping this one around for the future!
Date published: 2012-10-21