Pumpkin Pie-Filled Cupcakes Zoom

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.
Skill Level: Easy

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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.

Step 6

Position pumpkin cookies on top of cupcakes.

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Meringue Powder ((used in royal icing))

Orange Icing Color

Kelly Green Icing Color

Favorite Pie Crust Recipe

Your favorite cupcake recipe or mix

Whipped Icing Mix




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Non-Stick Cookie Sheet

12 in. Disposable Decorating Bags

Mini Muffin Pan

Standard muffin pan

Here is another quick way to decorate your cupcakes or cakes. It just takes minutes to pipe a fancy iced swirl and add colorful sprinkles.

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