Both cupcakes use the same base. I'm listing the pumpkin recipe below with notes for what to change for the Apple Pie at the bottom.
Pumpkin Cupcakes with Cream Cheese
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 tsp ground cloves
pinch ground nutmeg
2 large eggs
1 cup canned pumpkin puree
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
1/4 cup whipped cream cheese
2 tsp granulated sugar
Mix together flour, baking powder, baking soda, salt, and spices in one bowl.
In a second bowl, mix together eggs, sugar, pumpkin and oil. In small batches, mix the flour mixture into the wet mixture.
In a small bowl, mix together the cream cheese and the sugar.
Preheat your oven to 350 degrees.
Line a muffin tin and fill 3/4 full with batter. Place about a tsp of cream cheese mixture on top of each cupcake. Bake about 17 minutes or until a toothpick comes out clean. Let cool completely and frost with maple cream cheese frosting.
|you can see the dollop of cream cheese in the middle of the pumpkin cupcake|
Maple Cream Cheese Frosting
1/2 Cup (1 stick) unsalted butter
1/4 Cup whipped cream cheese
1/4 Cup Pure Maple Syrup (I'm not talking Aunt Jemima, I'm talking actual maple syrup)
about 4 Cups powdered confectioners sugar
Cream together the butter, cream cheese, and maple syrup until smooth. Slowly beat in powdered sugar until a good frosting consistency that will retain its shape.
For the apple pie cupcakes, I spread a thin layer of frosting over the top and then piped a donut of frosting. I then put a spoonful of commercial apple pie filling (from a can) in the center of the donut. It's super easy and looks really pretty!