Pumpkin Whoopie Pie Cupcakes

I had some pumpkin left over from a recipe (one that failed but we won't go there) so I wanted to use it up. The boys went to Cole's best friends house to watch the football game while I did a few things around the house. I decided to bring a sweet treat with me when I picked them up, they had a large group of friends over so I had to share!\

I saw this recipe for Pumpkin Whoopie Pie Cupcakes on 3 Boys Unproccessed a while back and wanted to make them. They were very big hit with the party guest. The host who does not like pumpkin said they were so delicious and only tasted the ginger. 

INGREDIENTS

• 1 and 1/2 cup whole wheat white flour 
• 1/2 tsp salt 
• 1/2 tsp baking powder 
• 1/2 tsp baking soda 
• 1 Tbsp ground cinnamon 
• 2 tsp ground ginger
• 1 cup organic brown sugar
• 1/2 cup melted butter or 1 stick
• 1 can pumpkin puree standard 15 oz. size
• 2 large eggs
• 1/2 tsp pure vanilla extract 
• 1/4 cup yogurt I used greek
• 16 ounces full fat cream cheese for icing
• 1/2 cup organic sugar for icing
• 1 cup organic 10x sugar for icing
• 1/4 tsp ground cinnamon for icing
• 1 tsp pure vanilla extract for icing

INSTRUCTIONS

1. Mix together all dry ingredients including flour, leavening agents, salt, spices, and sugar. Set aside.
2. In a separate bowl mix together all wet ingredients including melted butter, eggs, pumpkin, vanilla, and yogurt. *Yogurt is added for extra moisture and puffiness, so I would recommend using it. 
3. Sprinkle dry ingredients over wet, mix just to combine. Batter will be thick. Divide batter into 14 lined cupcake tins and bake at 350 degrees for 20-25 minutes or until a pick comes out clean. 
4. For cream cheese filling: Beat softened cream cheese until very smooth. Scrape down sides of bowl several times to ensure all lumps are out. Add sugar, and beat until smooth. 
5. Add powdered sugar, cinnamon, and vanilla to finish. 
6. To assemble: Cut the top off of each cupcake (make sure they are cooled or you will end up with a mess) with a serrated knife. Pipe a layer of filling, then top with cupcake top, and pipe another layer of filling. Dust with powdered sugar to finish. 

ALEXIS NOTES: One thing I learned is this is a dense cupcake so don't do the rule of filling only 3/4 of the way before baking. Fill them to the brim so you will get a nice bit to be able to cut off the top. Also my frosting was a bit runny so I added 2 more cups of powder sugar that helped firm it up but wasn't as airy looking as her's. I had some paper straw's left over and used those as decoration.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.