PUMPKIN SPICE GINGERSNAP CUPCAKES

Pumpkin Spice Gingersnap Cupcakes image

A Fall cupcake to celebrate the season. Tantalize your tastebuds with this combination of all your seasonal favorites. Pumpkin, Cinnamon, Gingersnap...Try them! You'll love them. If you prefer to save time, substitute your favorite Pumpkin Cake Mix for my recipe. *Spices and flavorings can be adapted to your...

Provided by Robynne Glenn

Categories Cakes

Time 1h20m

Number Of Ingredients 29

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Ingredients

GINGERSNAP CRUST
2 c gingersnap cookies (approx. 40 cookies) save some for the finishing top-optional)
1/4 c brown sugar
6 Tbsp butter; melted
Pinch salt
PUMPKIN SPICE CAKE
1 1/3 c all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1-2 pinch nutmeg
1 pinch ground cloves
1/2 c dark brown sugar
1/2 c sugar
3/4 c pumpkin puree
2 eggs
1/2 c vegetable oil
CINNAMON BUTTERCREAM FROSTING
3 1/2-4 c powdered sugar
1 c butter-room temperature
1/8 tsp cream of tartar
1 1/2-2 tsp ground cinnamon (to taste)
1/2 tsp wiltons butter flavoring
2 1/2 tsp pure vanilla extract
2-3 Tbsp heavy whipping cream
1 pinch salt
1-2 pinch nutmeg (optional)

Steps:

1. CRUST: Preheat oven to 350 degrees
2. Line 2 muffin pans with cupcake liners; set aside
3. Using food processor, grind 2 cups gingersnap cookies into fine crumbs
4. Add brown sugar, salt and melted butter. Process until well blended.
5. I pinch the crumbs at this point to make sure the mixture holds its shape after pinching. If not, add a little more melted butter. Pinch again.
6. Add 1 tablespoon of crust mixture to cupcake liners. Press firmly and evenly to form crust. I press it down with 1/4 measuring cup with a flat bottom. Note: I can usually get 22-23 cupcakes out of my cake recipe. I still make 24 crusts to be safe.
7. Bake crusts at 350° for 5-8 minutes. Set aside to cool while you make the cake.
8. CAKE: Whisk dry ingredients together in a medium bowl; set aside.
9. In a large bowl, mix sugar, oil, and pumpkin, until completely blended.
10. Add eggs, one at a time until blended.
11. Using a rubber spatula, fold in dry ingredients. I do it in two batches. Stir until there are no flour pockets.
12. Add cake batter on top of the crusts. Fill to about 3/4 full. You may have a few extra crusts. Just remove them before baking cupcakes.
13. Bake 18-22 minutes. The cake should spring back when you gently press on the center when testing. Set aside and cool completely.
14. FROSTING: Cream butter and slowly begin to add powdered sugar. I start with 3 cups. Mix on low until combined.
15. Add 1 1/2 tsp cinnamon, cream of tartar and a pinch of salt.
16. Add whipping cream, vanilla and butter flavoring
17. Mix on high speed for 2 minutes.
18. Taste. This is when you can adjust the spices, and consistancy. Add more cinnamon. If it isn't firm enough; add the rest of the powdered sugar. Too firm; add more whipping cream.
19. Mix on high for 3-5 minutes. You should have a smooth rich and creamy frosting.
20. ***If you are not a fan of buttercream frosting, you could use your favorite cream cheese frosting recipe. They are delicious either way!
21. Pipe or frost and top each with a Gingersnap Cookie.
22. Ta Da! Enjoy!