So I wanted to make some special little treats for my husband’s lunch. Problem was, he owns his own Masonry Company and lunch takes as much of a beating as everything else of his does. Cute little cupcakes filled with frosting, well, wouldn’t be so cute come 12 o’clock. I mean, imagine the frosting alone. So, I decided to put the frosting INSIDE. And guess what, it’s not that hard to do.
This recipe will make approximately 34 cupcakes
Preheat Oven to 350 degrees F
(You will need cupcake liners and a cupcake pan.)
- 2 cups of Canned Pumpkin (plain— no spices or any of that)
- 1 cup of Milk
- 4 eggs, beaten
- 1 cup of butter
- 2 ½ cups of brown sugar (The thing I love best about making homemade anything, you can adjust the sugar to your liking. If you want less, then roll with it. This is the standard amount, though.)
- 4 cups of unbleached All Purpose flour or Whole Wheat or Whole Grain flour. (You can split this up — 2 cups unbleached & 2 cups Whole Wheat or 3 cups Unbleached & 1 cup Whole Wheat — if you think your kids will detect it. Mine don’t, so I use all Whole Wheat.)
- 1 teaspoon Baking Soda
- 1 tablespoon & 1 teaspoon of Baking Powder
- 1 teaspoon of salt
- 1 tablespoon of ground Ginger (If you want to use fresh, go for it.)
- 2 teaspoon of ground Cinnamon
- 1 teaspoon of ground Nutmeg
- ¼ teaspoon of ground up Clove
(You will need a cake decorating icing bag and tip)
- 2 tablespoons of Vanilla Butter Extract (If you don’t have Vanilla butter, than use 2 tablespoons of just Vanilla or 1 of Vanilla and 1 of Butter extract.)
- 2 eight ounce packs of cream cheese (softened)
- 1 pint of Heavy Whipping Cream
- 2 ½ cups of Confectioner Sugar
Mix all of your dry ingredients (except brown sugar) into a bowl and whisk together. (That’s your flour, cloves, nutmeg, cinnamon, ginger, salt, baking powder, baking soda.) Set to the side.
In a bowl, with an electric mixer, blend the sugar and butter until it’s fluffy. Add your eggs, milk, pumpkin, and extract.
When all of that is well blended, slowly add your dry ingredient mixture.
Once everything is creamy, smooth, take an ice cream scooper and start filling your cupcake liners 2/3rd full.
Bake for 20 minutes in your preheated oven of 350 degrees. When a toothpick can be inserted and comes out clean, they are ready to remove from the oven and cool.
Now, while those are baking or cooling, let’s make the filling/frosting mix.
Add the Whipping Cream, Vanilla Butter Extract, and softened Cream Cheese to a bowl and start blending with the Mixer. I used my whisk attachment for this. Once it begins to fluff up, start adding your confectioner sugar, slowly. Keep mixing until it’s nice and thick and smooth. You will notice that this filling/frosting isn’t too overpowering as far as sweetness. If you want it sweeter, add more Confectioner Sugar.
Cover and refrigerate about an hour or so.
Now, by that time, the cakes should be nice and cool. If you are injecting the filling, simply load up your filling into an icing / frosting bag that is normally used for decorating.
Then, inject the tip into the top of the baby cake towards the middle or bottom and load it up. If its too hard to squeeze, move the tip around a bit to loosen up the cake or use a fatter tip.
How do you know you’ve added enough? Well, when the top starts to crack open a tad, you know you have enough. Watch the cake because it will swell — the top, sides or bottom, depending on where you put the tip.
Like this . . .
If you are still not sure, then crack one open and eat it — you know, for the sake of getting it right— wink, wink
Once you are done, they will look like this.
If you are one of these people who want your food to look like perfect pieces of art, then insert the filling tip on the side of the cupcake by peeling down the wrapper a bit. Sift Confectioner sugar on the top. I don’t but you can. My kids and husband aren’t into all that. They just wanna gobble it all down, lol.
And if you want to wrap them up individually like I do, this is what you have.