Ginger Pumpkin Cupcakes (Cupcake Hero)

Thursday, October 30, 2008

Ginger Pumpkin Cupcakes (Cupcake Hero)

This month’s Cupcake Hero theme is Squash. Luckily pumpkin is considered a squash. That makes my day because I do love baking with pumpkin!

I had some leftover Pumpkin Pie Dip from the other day and I wanted to incorporate it into a cupcake. I wanted to make a cupcake that would compliment the pumpkin well, so I thought of the ginger snaps I had served the dip with… I reused a cookies and cream cupcake recipe except instead of using Oreos, I added crushed up ginger snap cookies to the batter. These smelled amazing coming out of the oven.

Using the cone method, I scooped some of the pumpkin dip into the cooled cupcakes. I then frosted with some cinnamon cream cheese frosting that I had in the fridge. Then I simply sprinkled some chopped walnuts on top for garnish.

Cookies-N-Cream Cupcakes – 6 WW pts with frosting (from Crazy about Cupcakes) makes 24
1 stick unsalted butter, at room temperature
1 cup milk – I used soymilk
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 2/3 cup sugar
3 large egg whites, at room temperature

1 cup chocolate sandwich cookies, lightly crushed – I used 2 cups crushed Ginger Snaps

Preheat over to 350F. Insert liners into a medium cupcake pan.

In a large bowl cream together the butter, milk, and vanilla with an electric mixer until fluffy, about 3-5 minutes.

In a separate bowl mix together the flour, baking powder, and salt.

Add the dry ingredients to butter mixture. Mix until integrated. Stir in sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites. Beat for 2 more minutes. Stir in the crushed cookies.

Fill the cupcake lines three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.

For the frosting, I wanted it to be more like a glaze, so I combined 8 oz cream cheese, 6 Tbsp unsalted butter, 1 tsp vanilla and about 3 cups of powdered sugar. After it was to the consistency I wanted, I added about a teaspoon of cinnamon.

Cupcakes, Dessert

2 comments »

12 Responses to “Pumpkin and Chocolate Caramel Corn”

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1

Kris — October 30, 2009 at 1:38 pm

I think I’m going to have to try this recipe this weekend. Thanks for posting it!
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2

stephchows — October 30, 2009 at 2:17 pm

what a great idea using the kisses!
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3

Molly Jean — October 30, 2009 at 10:19 pm

What a great twist on caramel corn!
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4

nutmegnanny — October 30, 2009 at 10:41 pm

This is perfect for Halloween…delicious!
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5

We Are Not Martha — October 31, 2009 at 2:18 am

Mmm I’ve seen this in a few places and have been craving it!! I didn’t realize it used the pumpkin kisses 🙂

Sues
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6

bridget {bake at 350} — October 31, 2009 at 12:40 pm

Now, this is a FUN idea!!! Pumpkin + popcorn, who knew? 😉
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Anne — October 31, 2009 at 2:09 pm

Wow that looks amazing and the last photo is stunning!
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TidyMom — October 31, 2009 at 2:17 pm

ok, this is the second post using those kisses – HOW have I not seen them in the store???……I think I try and stay away from the candy section! LOL

This sounds AMAZING!! Thanks!!

~TidyMom
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9

Melissa — October 31, 2009 at 4:46 pm

I love the pumpkin spice kisses. What a great way to use them. Thanks for sharing and I am definitely going to try this recipe!
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10

oneordinaryday — November 1, 2009 at 12:26 pm

I keep seeing great ideas using those kisses and they’re always being melted first. Genius. I’m going to try this, but with air popped popcorn instead. Sounds awesome.
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Ingrid — November 2, 2009 at 6:55 pm

You’re right about those Kisses, one is enough. I used some in brownies and they were even better than eating them straight out of the wrapper.

Love your popcorn and I have some of those kisses left over.
~ingrid
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Liesl — November 3, 2009 at 9:31 pm

This recipe looks amazing!! I love those Pumpkin Spice Kisses!