Pumpkin Cupcake Recipe From Disney

Disney

It's nearly Halloween so it must be time for a delicious pumpkin treat or two. This recipe for Pumpkin Cupcakes comes from the Contempo Cafe in Disney’s Contemporary Resort.

Pumpkin Cupcakes

Yield: 24 cupcakes

Cupcakes:

2 c sugar

1 c unsalted butter

2 c flour

2 tsp baking powder

2 tsp ground cinnamon 

1 tsp baking soda 

1/2 tsp nutmeg

1 tsp salt

4 eggs

1/2 c canned pumpkin puree

2 tsp vanilla extract

Preheat oven to 350°. Line 2 muffin pans with paper liners and set aside.

Cream sugar and butter in the bowl of an electric mixer at medium-high speed, about 4 minutes. Add eggs one at a time, allowing each one to fully incorporate after each addition, scraping sides of bowl after each addition. Add pumpkin puree and vanilla, mixing until combined, about 1 minute.

Sift together flour, baking powder, cinnamon, baking soda, nutmeg, and salt. Add flour mixture in two additions on low speed. Mix 2 minutes until completely combined. 

Pour batter into lined muffin pans, filling 3/4 full. Bake approximately 20 minutes, or until cupcakes spring back when lightly pressed. Allow to cool completely before frosting.

Cream Cheese Filling:

2 8 oz blocks cream cheese

1 Tbsp unsalted butter 

1 Tbsp confectioners sugar

3 Tbsp sour cream

1 tsp vanilla extract 

Cream butter, confectioners sugar, and cream cheese in the bowl of an electric mixer until smooth, about 4 minutes. Add sour cream, mixing to combine. Add vanilla extract, mixing until completely incorporated, about 2 minutes. Put into a piping bag and set aside for filling cupcakes.

Cinnamon Buttercream Icing:

1 c unsalted butter

2 c cream cheese

4 c confectioners sugar 

2 tsp vanilla extract 

4 tsp ground cinnamon 

Cream butter and cream cheese until fluffy in the bowl of an electric mixer. Add confectioners sugar in 4 additions. Beat on medium-high speed about 5 minutes, scraping sides of bowl as needed, until light and fluffy. 

Add vanilla extract and cinnamon, mixing to combine, about 1 minute. Put into a piping bag and set aside.

To assemble cupcakes: 

Remove the center core of each cupcake by cutting into the center with a small serrated knife, 1/4 inch from the edge, at a 45-degree angle. Cut about 1/3 of the way through the cupcake, being careful not to cut all the way to the bottom. Gently move the knife in a circle, creating a cone shaped piece. Gently remove the center from the cupcake and reserve. Repeat with remaining cupcakes.

Pipe cream cheese filling into the hollow center of each cupcake. Place cupcake cones on each cupcake, upside down so the flat side is touching the filling. Pipe cinnamon buttercream icing onto cupcakes, fully covering cones. Top with a mellowcream pumpkin.