Apple Cobbler Cupcakes W/Pumpkin Pie Frosting

Name: Apple Cobbler Cupcakes W/Pumpkin Pie Frosting
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12 cupcakes
Ingredients: 1 1/2 cups all-purpose flour; 1 1/4 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon ground ginger; 1/2 cup unsalted butter, room temperature; 3/4 cup brown sugar; 1/4 cup sugar; 2 eggs; 1/2 cup sour cream; 1/4 teaspoon lemon extract; 2 1/2 cups apples, roughly chopped and loosely packed; 3/4 cup sugar; 1/2 teaspoon salt; 1 1/2 teaspoons pumpkin pie spice; 2 large eggs; 15 ounces canned pumpkin (pure pumpkin, not pumpkin pie filling); 12 ounces evaporated milk

Submitted by Candace Michelle 2

"From The Cupcake Project. I'm on the hunt for a huge cupcake collection! The frosting is actually pumpkin pie."

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Ready In:: 1hr
Ingredients:: 17
Yields:: 12 cupcakes

ingredients

1 ¹⁄₂ cups all-purpose flour
1 ¹⁄₄ teaspoons baking powder
¹⁄₄ teaspoon baking soda
¹⁄₂ teaspoon ground ginger
¹⁄₂ cup unsalted butter, room temperature
³⁄₄ cup brown sugar
¹⁄₄ cup sugar
2 eggs
¹⁄₂ cup sour cream
¹⁄₄ teaspoon lemon extract
2 ¹⁄₂ cups apples, roughly chopped and loosely packed
For the frosting
³⁄₄ cup sugar
¹⁄₂ teaspoon salt
1 ¹⁄₂ teaspoons pumpkin pie spice
2 large eggs
15 ounces canned pumpkin (pure pumpkin, not pumpkin pie filling)
12 ounces evaporated milk

directions

For the cupcakes:
In a medium-sized bowl, whisk flour, baking powder, baking soda, and ginger.
Beat butter and sugars in a large bowl until light and fluffy.
Beat in eggs, sour cream, and lemon extract until blended.
Mix in flour mixture.
Fold in apples.
Divide batter evenly among 12 cupcake liners (they will be filled almost all the way to the top).
Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.
For the frosting:
Preheat oven to 425°F.
In a large bowl, beat eggs.
Stir in sugar, salt, and pumpkin pie spice.
Mix in pumpkin.
Mix in evaporated milk.
Pour into 9" pie plate (no crust needed).
Bake for 15 minutes.
Reduce heat to 350 F and bake for another 40-50 minutes, until a toothpick comes out dry.
Remove from oven and leave on counter for two hours before use.
Once it is cooled, beat it in a large mixing bowl with electric mixer. Put into a piping bag and pipe onto the cupcakes.

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RECIPE SUBMITTED BY

Candace Michelle 2

212

<p>I have been using this website for YEARS under the name Candace Michelle but when it switched over to food.com, I couldn't log into my old account for some reason. So, if you would like to see my older recipes, click on over to that member page!</p>

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