Pumpkin Pie Cupcakes by @CupcakeWhimsy on #MCShowLIVE

A pie or a cake? A cake or a pie? These are dilemmas one thinks about when deciding about desserts. Of course, Thanksgiving is all about pie, and nothing is more popular that Pumpkin Pie on Thanksgiving.

But what about a Pumpkin Pie Cupcake?? It's the best of both worlds and may be just what you need to add to your dessert spread this Thanksgiving.

I had the pleasure of having Cupcake Whimsy for the Thanksgiving episode of #MCShowLIVE, to show me just how to make these wonderful mini cakes of pie goodness and here is her recipe!

  • 2 cups – Vanilla Cake Mix
  • ½ cup – Flour
  • ½ teaspoon – Baking Powder
  • ½ cup – Sugar
  • 1 stick of butter
  • 3 eggs
  • 1 ¼ cups – water
  • 1 cup – 100% Pure canned Pumpkin
  • ½ teaspoon – cinnamon
  • Dash of Nutmeg
  • Frosting:
  • ½ of a – 15oz can – 100% Pure canned Pumpkin
  • ½ teaspoon vanilla
  • ½ cup cream cheese
  • 1 stick of softened (room temperature)
  • Faux:
  • 1/2 cup of shortening
  • 2 cups – confectioners sugar
  • ½ cup – flour
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • 1 tablespoon milk
  • One drop of “americolor” brown food coloring

1. Pre-heat oven to 350 degrees

2. Line muffin pan with cupcake liners

3. Place cake Mix, Flour & Baking powder in bowl and set aside.

4. In mixer bowl, mix all remaining ingredients together with a mixer on medium speed for 3-5 minutes.

5. Scrape sides and mix for 30 seconds.

6. Add dry ingredients in bowl #1 to second bowl and blend for about 2 minutes on slow.

7. Scrape sides and blend on low.

· Fill cupcake liners to 2/3 by pouring into cups or using a large ice cream scoop.

· Bake cupcakes for 11 minutes then turn around for 10 minutes.


· Place on stovetop to cool.


1. Place all ingredients in separate mixing bowl and use mixer on medium for one minute…then beat for 3 more minutes on high

Faux whip frosting

1. Place ONLY shortening, confectioners sugar, vanilla in mixing bowl and mix on medium speed for 3 minutes.

2. Remove about ½ cup of the frosting and place in a separate bowl (this will be used as the faux whip cream on top of the pumpkin pie. The rest of the majority of the frosting we will now call the Pie Crust base.


1. Use the “Pie Crust base” frosting from above and add the remaining ingredients: flour, salt, milk and one drop of brown food coloring.


1. Place couplers inside of pastry bags, put on tips and screw on coupler caps.
2. Place pastry bag with tip#97 (flat) into drinking glass and wrap top of pastry bag around top of glass.
3. Use spatula to fill pastry bag with #97 with PIE CRUST frosting leaving 2 inches from the top of bag. Then do this for faux Whip frosting bag with #10 tip as well.

1. After cupcakes have completely cooled, use butter knife or frosting spreader and spread PUMPKIN frosting onto top of cupcakes. Smooth out at smooth as you possibly can get them….FLAT.
2. After all 12 cupcakes have been frosted flat: Use pastry bag with Pie Crust frosting….go in a clockwise circle and create a wavey pattern around the edges.
3. After all 12 cupcakes have wavey pie crust edges….Use pastry bag with faux whip frosting and place a dollop of frosting in the middle.
4. **For added flair, On 6 of the cupcakes use pastry bag with Pie Crust frosting and create a lattice-like pattern.

Cupcakes require REFRIGERATION. Remove from cold directly to table to serve.

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