I was looking for a fun pumpkin treat for my family this fall, when I cam across this little beauty on family.disney.com. These Delicious Pumpkin Cupcakes are featured at Walt Disney World in their Contempo Café. With such a prestigious locations, I knew they would be very yummy! In fact, family.disney.com makes sure that all viewers of the recipe know just how special this recipe is,
This pumpkin cupcake recipe comes from our friends at the Contempo Café at Walt Disney World Resort. Follow the directions below, and you’ll enjoy this delicious pumpkin treat in no time! family.disney.com
This recipe features a cream cheese filling and a Cinnamon Buttercream Icing (oh so good). While these pumpkin cupcakes are certainly worth a try, it is made from scratch and has quite a few steps. So be prepared for a little mixing, combining and some work to assemble. However, even a messy cupcake tastes delicious, so don’t let the assembly get you down. Just have fun and enjoy, NOM!
Pre-heat your oven to 350°F. Line two muffin pans with paper liners; set aside.
Cream the sugar and butter in an electric mixer bowl at medium-high speed for about 4 minutes.
Meanwhile, sift together the flour, baking powder, cinnamon, baking soda, nutmeg, and salt. Set aside.
Add the eggs one at time, allowing for each one to fully incorporate after each addition, scraping the sides of the bowl after each addition.
Add the pumpkin puree and vanilla extract, mixing until combined (about 1 minute).
Add flour mixture in two additions on low speed. Turn the mixer to medium speed; mix 2 minutes until completely combined.
Pour batter into lined muffin pan, filling wells 3/4 full.
Bake approximately for 20 minutes, or until cupcakes spring back when lightly pressed.
Allow cupcakes to cool completely before frosting.
Cream Cheese Filling:
Cream the butter, confectioner’s 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).
Set aside for filling cupcakes.
Cinnamon Buttercream Icing:
Cream the butter and cream cheese with an electric mixer until fluffy; add confectioners’ sugar in 4 additions. Beat on medium-high speed for about 4 minutes, scraping sides of the bowl as needed, until light and fluffy.
Add vanilla extract and cinnamon, mixing to combine (about 1 minute).
Put into a piping bag or a heavy-duty re-sealable plastic bag; cut off tip of bag and set aside.
Remove the center core of each cupcake by cutting into the center of the cupcake with a small serrated knife, 1/4 inch from the edge, at a 45-degree angle. Cut about 1/3 of the way through 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 cupcake and reserve. Repeat with remaining cupcakes.
Put cream cheese filling into a piping bad, and cut a small hole in the corner. Squeeze filling into the hollow centers of cupcakes. Place centers on cupcakes, upside down, so the flat side is touching the filling.