Pumpkin Pie Cupcakes with Whipped Cream

The Story:
         Fall needs to get here faster.  After all, it is the best season.  All you need to wear is a light cardigan with jeans, you get an excuse to dress up however you want on Halloween, the colors in the trees all start to turn, and every dessert has pumpkin in it. If you want some other pie-as-cupcake recipes, I’ve done some great banana cream pie cupcakes you should check out!
Pumpkin Pie Cakes
24 Golden Oreos
½ cup oil
½ cup applesauce
3 eggs
1 teaspoon vanilla
1 ½ cups sugar
1 cup brown sugar
15 ounces pumpkin puree (the small can)
2 ¾ cup flour
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
2 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon salt
Whipped Cream Topping
1 pint heavy whipping cream
2 teaspoons vanilla
1 cup powdered sugar
cinnamon or pumpkin pie spice to decorate

 

Directions:
1.     Preheat oven to 350 degrees and line pans with cupcakes liners (yields 24).
2.    Split the Oreos and drop them at the bottom of each liner, cream side up. (You can use the non cream side as decoration at the end it you want.)
3.    Gently combine eggs, oil, applesauce and vanilla.
4.    Stir in brown sugar and sugar for several minutes.
5.    Stir in pumpkin puree.
6.   In a separate bowl, combine flour, baking soda, pumpkin pie spice, cinnamon, nutmeg and salt. 
7.    Add dry ingredients to oils/sugars and stir only until combined. 
8.   Fill cupcake liners ¾ full and bake for 17-25 minutes, or until an inserted knife or toothpick comes out clean.
9.   Whipped Topping:  Using a whisk or whisk attachment, beat heavy whipping cream until stiff peaks form.  Add powdered sugar and vanilla and mix until combined.
10.Pipe onto cooled cupcakes and sprinkle cinnamon or pumpkin pie spice on top to decorate.  (I used the Ateco tip #855)

50 thoughts on “Pumpkin Pie Cupcakes with Whipped Cream

  1. 1
    Erin @ The Spiffy Cookie says:

    Fall really is awesome, just like these cupcakes. I want to snuggle up in a big cardigan and loose fitting jeans while eating these.

  2. 2
    B & J Williams says:

    Looks yummy! I have made several of your recipe and they all are fabulous! Two questions, how does the whipped cream hold up? Is there something you can add to help stabilize it? Also, how do adjust your cooking times for mini cupcakes? Thanks!

  3. 3
    B & J Williams says:

    Looks yummy! I have made several of your recipe and they all are fabulous! Two questions, how does the whipped cream hold up? Is there something you can add to help stabilize it? Also, how do adjust your cooking times for mini cupcakes? Thanks!

  4. 4
    B & J Williams says:

    Looks yummy! I have made several of your recipe and they all are fabulous! Two questions, how does the whipped cream hold up? Is there something you can add to help stabilize it? Also, how do adjust your cooking times for mini cupcakes? Thanks!

  5. 5
    Taste and Tell says:

    These sound amazing! And they are gorgeous, as well.

  6. 6
    Jana says:

    The golden oreo at the bottom sounds delicious, and these look amazing. I love fall for all the pumpkin desserts as well!

  7. 7
    Lizzy Mae says:

    J williams- the whipped cream holds up surprisingly well, make sure you beat your cream WELL and do add powdered sugar to help thicken it.

  8. 8
    Anonymous says:

    Your recipes are amazing and this one looks as fabulous! I made your German Chocolate Cupcakes over the weekend for a get together and everyone LOVED them!!!!!!

  9. 9
    Ange says:

    Yum! These look fabulous!

  10. 10
    Oatie says:

    One of these with a nice cup of pumpkin spice coffee from my Keurig…

  11. 11
    Jess says:

    This looks awesome. Can't wait to try them.. But I was wondering if these would have to stay in the fridge or is it okay to leave them out? Cause I honestly LOVE pumpkin pie when it's chilled anyway hahaha:)

  12. 12
    Lizzy Mae says:

    jess, they don't need to stay in the fridge unless it is warm enough in your kitchen to melt the whipped cream. If you do put them in the fridge, maybe sure to put them in a tupperware so they don't dry out.

  13. 13
    Ali says:

    Made these today and they were wonderful! Whipped cream frosting was a winner and everyone loved them. Thanks!

  14. 14
    Chaffy says:

    I made these the other day for a Halloween party, the pumpkin cupcake and the whipped topping were great, but my oreos were so hard and almost crystalized…is that what they should be like? I think most people ended up throwing the oreo part away, because it was just so hard, they were not sure what to do with it. Did I do something wrong??

  15. 15
    Lizzy Mae says:

    Cheffy, that shouldn't have happened. Some ovens get really hot on the bottom, so that could be part of it. Also, certain pans heat more than others. I would try to bake your cupcakes on the top level and maybe even lower the temperature a bit. I hope that helps!

  16. 16
    Evelyn says:

    Could I substitute the “Whipped Frosting” for the “Fluffy White Frosting” you cook on the stove. I am going to be unable to refrigerate and I want the frosting to hold up 🙂 Just want to know if it will taste good paired with the pumpkin. I’ve made these before and they are heavenly, so I don’t want to mess with them too much.

    Thanks!
    P.S: I’m making these bad boys for Easter!!! 🙂

  17. 17
    Aurelia says:

    Beautiful cream topping!!!

  18. 18

    […] Pumpkin Pie Cupcakes with Whipped Cream: With football season less than a week away, I have officially moved my mindset to Fall. Bring on as much pumpkin flavored options as possible starting with these cupcakes! […]

  19. 19
    Meghan says:

    These look amazing! Do you know if it would work to sub additional applesauce for the oil and remove the oil completely? I am trying to find a way to make these and still fit in the dietary restrictions of my family. Thanks!

  20. 20
    Sarah says:

    Hi!
    I love love love these cupcakes. I especially love the frosting. I was wondering how to revise the recipe to make a chocolate whipped cream frosting. I have a dark chocolate bar that I’d like to use in a whipped cream frosting.
    Thanks! 🙂
    -Sarah

  21. 21
    Drama Mama Jules says:

    my family says mmmmmmmm. These are fabulous

  22. 22
    Kristen says:

    I just made these this weekend and they were fabulous and I received a lot of compliments. Great Recipe! I decided to make minis so I crushed the cookies and put on the bottom and it was still awesome!

  23. 23
    alecia says:

    Made this for my sons birthday and they were great!!! The only difference is that I made cream cheese frosting to go on top. Loved it! I will for sure keep this one in my book!

  24. 24

    […] recipe here and frosting recipe from here — I highly recommend […]

  25. 25
    Amanda says:

    I absolutely love this recipe! I made them last thanksgiving and I’ve been told i need to make them again this year. I’ve also made other recipes off of your site and they all are amazing.

  26. 26
    Dana Guzardo says:

    I wanted to pass an idea by you…I like to bake mini’s but of course the oreos don’t fit in pan, how do you think crumbling them on the bottom of minis would work?

  27. 27
  28. 28

    Genius! That’s the recipe I am looking for… I love it and thanks for your sharing!!!

  29. 29
    Wendy says:

    I made these for bookclub last Fall and was suprised at how easy it was. Everyone loved them and I will for sure be making them again!
    Thanks.

  30. 30
    Samantha says:

    Love pumpkin!! I have been waiting to make one of your recipes all summer. 🙂 Could I chop up the oreos and place them in the batter? I don’t usually have luck with separating them. I also have usually placed the cupcakes in the fridge with press n’seal over them. Would that keep these ones moist? Thanks a lot!

  31. 31
    Sam says:

    I just tried these and they are fantastic! Great recipe! I can’t wait to share them at my lab meeting tomorrow.

  32. 32
    Willbur7 says:

    I’m confused, the frosting comes out very creamy, similar to cream for coffee. Did I miss a step? I combined heavy whipping cream, powdered sugar, and vanilla.

  33. 33
    Christina says:

    Just made these for my daughters birthday. I added a little more powder sugar to the whipped frosting. I was going up have the girls frost their own cupcakes. Does the whipped frosting need to be refrigerated overnight or left out? Thank you, I can’t wait to try these tomorrow 🙂

    • 33.1

      Refrigerate it! OR! You can use this recipe… Use a bow of instant vanilla or white chocolate pudding and instead of adding milk, add the same amount of whipped cream and whip the pudding mix and the heavy whipping cream together! It makes a mousse like topping and holds a little better than plain whipped cream!

  34. 34
    Sarah says:

    Hi Lizzy, could you use the Perfectly Pumpkin Box mix for this?

  35. 35
    Erin M says:

    Made these today for a Thanksgiving meal! Had to bake them quite a bit longer than instructions, I’m sure that’s due to something I messed up though! Huge hit and they are gorgeous!!!!

  36. 36
    Tracy says:

    This whipped cream icing is my go to icing now! It’s so quick and easy not to mention delicious!

  37. 37
    Katie says:

    Hey Lizzy. Could you tell me what consistency these are please? Are they dense, like pumpkin pie? Thanks!

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