Pumpkin Blueberry Crumb Cake Cupcakes
 
 
Recipe type: Dessert
Serves: 12 to 14 cupcakes
Ingredients
For the Crumb Cake Topping:
  • 2 ½ cups all-purpose flour
  • 1 cup light brown sugar, packed
  • 1 ½ teaspoon cinnamon
  • ¼ teaspoon fine salt
  • 1 cup (2 sticks, 8 ounces) unsalted butter, melted
For the Pumpkin Blueberry Cupcakes:
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ⅔ cup granulated sugar
  • ½ cup light brown sugar, packed
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • ¾ cup plus 2 tablespoons pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup blueberries
For the Fluffy Cream Cheese Frosting:
  • ½ cup (1 stick, 4 ounces) unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 1 tablespoon vanilla extract
  • pinch of salt
  • 3 to 4 ½ cups powdered sugar, sifted
  • blue-purple food gel coloring
Instructions
To make Crumb Cake Topping:
  1. Preheat oven to 325 degrees F. Double line the cupcake pans with tow liners per cupcake. Line a large baking sheet with parchment paper. Set both aside.
  2. Whisk together the flour, brown sugar, cinnamon, and salt. Pour in the melted butter, mixing with a rubber spatula (but your hands are the best tool for this sort of mixing) until loose crumbles form.
  3. Use your fingers to press ⅓rd of the crumb cake mixture into the bottom of each cupcake. Scatter ⅓rd of the mixture onto prepared baking sheet. Reserve the remaining unbaked crumb mixture for later.
  4. Bake the cupcake crust for 10 minutes. Bake the crumbs for 20 minutes until golden brown.
To make the Pumpkin Blueberry Cupcakes:
  1. Preheat oven to 350 degrees F.
  2. In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger, set aside.
  3. In a separate bowl whisk the granulated sugar and brown sugar. Mix in the oil. Whisk in the eggs, one at a time, whisking well after each addition. Add the pumpkin puree and vanilla.
  4. Switch to a rubber spatula and combine the wet ingredients into the dry ingredients. Use an ice cream scoop to evenly divide the batter among the cupcake pans, scoop each cupcake with ¾rd way full. Press 3 to 5 blueberries into each cupcake and bake for 20 to 24 minutes.
To make the Fluffy Cream Cheese Frosting:
  1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on a medium speed until smooth, fluffy, and lump free, about 1 to 2 minutes. Scrape the sides and bottom of the bowl down and add the vanilla and salt.
  2. With the mixer's speed on low, slowly add the powdered sugar, 1 cup at a time, beating well after each addition. Tint the frosting to the desired shade of blue and beat on medium-high for 20 to 25 seconds.
To assemble the Pumpkin Blueberry Crumb Cake Cupcakes:
  1. Use a cupcake corer to removed some of the center. Fill the hole with the raw crumb cake dough. Use a pastry bag fitted with a round tip to pipe the frosting. Garnish the rim of the cupcakes with crumbled crumb cake crumbs.
Notes
Cupcake recipe adapted from Cooking Classy
Recipe by Layer Cake Parade at http://layercakeparade.com/pumpkin-blueberry-cupcakes/