Pumpkin Cupcakes with whipped cream

r_c26ec0a0-3a68-f1a6-4e83-b7e085719b602718

Source: Your Cup Of Cake

Ingredients

Yields: 24 cupcakes (24 Servings)

Pumpkin Cupcakes gr_5eaddf87959ad
    24 Golden Oreos 360g
    1/2 cup Apple Sauce 122g
    1 tsp Pure Vanilla Extract 4.2g
    1 1/2 cups Sugar 300g
    1/2 cup Oil 109g
    2 tsps Ground Cinnamon 5.2g
    3 Eggs 132g
    1 cup Brown Sugar 145g
    15 oz Roasted Pumpkin 425.25g
    2 3/4 cup Flour 343.75g
    1 tsp Baking Soda 4.6g
    1 tbsp Pumpkin Pie Spice 5.6g
    1 tsp Ground Nutmeg 2.2g
    1/2 tsp Salt 3gWhipped Cream Icing gr_5eaddfa18b7ac
    1 pint Heavy Cream
    2 tsps Pure Vanilla Extract 8.4g
    1 cup Confectioners’ Sugar 120g

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CUPCAKES: Preheat oven to 350°F. Line muffin tin. Split each cookies in half and drop the side with the cream at the bottom of each liner, cream-side up. Beat together the oil, applesauce, eggs, vanilla, and sugars until creamy. Add pumpkin puree. Separately, whisk dry ingredients, then add them to the batter, stirring until just combined (do not overmix). Bake 19 min until toothpick comes out clean. TOPPING: Whisk or beat cream until stiff, then beat in powdered sugar and vanilla. ASSEMBLY: Ice cupcakes, dust with cinnamon or pumpkin pie spice, and place remaining cookie side as garnish.

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Occasion: Party,
Necessary Equipment: Oven

Oven