Pumpkin Cupcakes w/Cinnamon Buttercream and Molasses Filling

 

I have always been a huge fan of Shoo-Fly Pie, but for the longest time I had no idea what it was called. My family and I used to visit the Pennsylvania Dutch restaurants in Lancaster, PA where they regularly had the pie in its gooey and molasses-laden glory. It was only recently when I was on the hunt for it at a local grocery store that I discovered what it was called. Pumpkin continues to take over during this time each year, but my recent Shoo-Fly Pie excitement inspired me to add a rich molasses filling that pairs perfectly with the pumpkin cupcakes and cinnamon spiced buttercream in this recipe. This recipe is a little involved, but feel free to skip the filling for a simpler but just a delicious cupcake. Happy fall y’all!

Pumpkin Cupcakes w/Molasses Filling

Ingredients

Cupcakes

• 2 cups cake flour

• 2 tsp cinnamon

• ½ tsp nutmeg

• ½ tsp baking soda

• 2 tsp baking powder

• ½ cup + 3 tbsp butter, softened

• 1 ⅓ cup brown sugar, packed

• 3 tbsp molasses

• ½ tbsp vanilla

• 3 large eggs

• 15 oz can pumpkin puree

• ½ cup + 3 tbsp milk

Filling

• 1 ½ cup milk

• ¼ cup molasses

• ½ cup brown sugar

• 2 egg yolks

• ¼ cup cornstarch

Buttercream

• 2 cups (4 sticks) unsalted butter, softened

• 2 tsp cinnamon

• ½ tsp nutmeg

• 1 tbsp molasses

• 3 ½ cups powdered sugar

• 1-2 tbsp heavy cream

Preparation

Filling

1. Sift your cornstarch and set aside.

2. Combine your molasses, brown sugar, egg yolks and HALF of the milk in a medium sized bowl. 

3. Put the other half of the milk in a large pan over low heat until it just barely starts to simmer. 

4. Remove from heat, and slowly add the milk into the other mixture whisking constantly.

5. Once combined, return the mixture to the pan and whisk in the cornstarch.

6. Raise the temperature to medium-low heat. Cook until you have a thick, pudding-like texture, stirring regularly.

7. Once it thickens, remove from the heat and place it in a bowl to cool. Once it is warm (but not hot) place cling wrap over the mixture and place in the refrigerator.

Cupcakes

8. Sift together all of the dry ingredients (flour, cinnamon, nutmeg,  baking powder, and baking soda) in a medium bowl and set aside. 

9. Cream the butter and sugar in a large bowl.  Add the vanilla, molasses, and eggs and stir until combined. 

10. Combine the pumpkin and milk in a small bowl for your liquid mixture.

11. Take your creamed butter/sugar mixture and alternate between adding your dry ingredients and liquid mixture into the bowl. Stir until combined.

12. Pour the batter into a lined muffin tin.

13. Bake at 350 degrees for 30 minutes or until an inserted toothpick comes out clean.

14. Allow to cool completely before filling or icing the cupcakes.

Buttercream

15. Cream the butter with the nutmeg, cinnamon, and molasses. 

16. Add in the powdered sugar one cup at a time and mix until smooth.

17. If needed, add in the heavy cream to add moisture. 

Assembly

18. Once cupcakes are completely cool, use a knife or cupcake corer to create a hole in the center of the cupcakes

19. Fill the cupcake with the chilled filling, and place a small piece of the cupcake (that you removed earlier) back on top

20. Use a piping bag to pipe the buttercream and conceal the hole.

Tips

Feel free to add more cinnamon and nutmeg to the buttercream. Just be sure to add 1 tsp at a time and taste test in between. Cinnamon can become overpowering very quickly.

When you remove the center of the cupcakes, make sure that you don’t get too close to the bottom. This will cause your filling to spill out through the bottom.