Fall Harvest Pumpkin-Carrot Cupcakes {Recipe}

• 1 box of carrot cake mix
• 2 can of pumpkin puree (do not use pumpkin pie in a can)
• 1 eggs
• 3 tablespoons of oil (I use smart balance, it makes me feel just a tad bit less guilty)
• At least 1 tablespoon of pumpkin pie spice (to taste)
• 1 tub of marshmallow fluff (I buy the 16oz container but mostly for an excuse to have a late night treat at a later date)
• 1 stick of unsalted butter at room temp.
• 1 pound bag of confectioners sugar
• 2 tablespoons of heavy cream (milk also works just fine)
• Pinch of salt
• 1 bag of pull-and-bake gingersnaps (Immaculate Baking Co. is always my brand of choice)

Quick Tip 1: For a clump, free batter, sift your cake mix before encorporating other ingredients

Quick Tip 2: If you don’t have pumpkin pie spice in your pantry or can’t find it at your local market, a nice alternative is to combine ground cinnamon with nutmeg, cloves and ginger (the ginger is optional as it’s based upon preference)

• Preheat oven to 350 degrees F
• Combine carrot cake mix with pumpkin pie spice (use 1 tablespoon, you can always add more later).
• Once the spices are incorporated into the cake mix, fold in the can of pumpkin puree with a spactula.  Using a whisk at this point is not recommended as it will appear very clumpy and difficult to mix.
• Add your egg and combine until it’s fully incorporated into the mixture.
• Once combined, add your oil.  If you prefer the texture of a muffin instead of a fluffy cupcake – omit oil at this point
• Line your cupcake tray with a decorative cup and fill each until about 2/3 way full (1/3 of a cup of batter or a large ice cream scoop usually does the trick)
• Bake in the preheated oven until the cupcakes spring back when lightly pressed and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
• Once cupcakes are done, let cool for at least 10 minutes but up to an hour is preferred

• In a stand-up mixer, beat the stick of butter on high until it’s pale yellow and almost fluffy.
• Combine half of tub of marshmallow fluff until smooth
• Add 1/2 of the can of pumpkin (you can save the other half of the can for pumpkin pancakes).  Mix.
• Reduce the speed to low and add confectioners sugar, 1/2 cup at a time alternating with heavy cream with until fully incorporated and easily spreadable.  If need be, add additional cream to attain ideal consistency.

While the cupcakes are cooling and your oven is still hot, bake your cookies as directed on the package.  Don’t worry about the size of the cookie because you’re going to be placing a bite-size piece of the cookie on every cupcake.  Remember, the cookie is meant to be part of the decor, not the main attraction (of course, if you love gingersnaps, you could always ignore this).  Once the cookies are baked and cooled, cut in quarters to form a triangular shape.

Using Wilton Tip 230, fill a pastry bag with 1/3 of the filling.  You may be tempted to fill the bag more but don’t – by doing this in stages, you’ll have more control of your final masterpiece.  Insert your pastry tip into the cupcake and squeeze.  This will insert your filling into the middle of your cupcake.  Be sure to stop squeezing before you remove your tip, otherwise you are likely to end up with a disaster.  Once you’ve finished filling your cupcakes, go back to each and put a dab of frosting on top of each.  At that time, add your cookie along with a sprinkle of pumpkin pie frosting as a garnish.

Take 1 block of cream cheese and add one egg along with 3 tablespoons of sugar.  Add a tablespoon to each cupcake before you bake them.  Bake at 350 for 20 minutes.  Don’t worry about the frosting or the cookies.  They’re just as good, if not better, without it.

And *that* is why I love Amy.