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Pumpkin Blueberry Crumb Cake Cupcakes

September 21, 2016 by layercakeparade

These Pumpkin Blueberry Crumb Cake Cupcakes are perfect treats to transition into the autumn season! Ripe August Blueberries are folded into a lightly spiced pumpkin cupcake. The cupcakes have a crumb cake crust, crumb cake topping, and crumb cake cookie dough filling, and are garnished with more crumb cake crumbles. Better yet, these Pumpkin Blueberry Crumb Cake Cupcakes are topped with a fluffy swirl of cream cheese frosting.

Pumpkin Blueberry Crumb Cake Cupcakes

I know it is mid-September and I am just conceding to the reality of autumn. Trust me, I love the fall. The cooler nights pair with the warm sunny days. Leaves deepen into a dark mossy green, while early turning tree explode like colorful fireworks. After a long summer’s heat, produce are ripe and sweet, plump for the harvest.

Pumpkin Blueberry Crumb Cake Cupcakes

These Pumpkin Blueberry Crumb Cake Cupcakes are a mouthful, not only to say, but to describe. There are a lot of things going on in one thing cupcake.

Pumpkin Blueberry Crumb Cake Cupcakes

First the crumb cake component. Crumb cake crumbs are pressed into the bottom of the cupcake liners and partially baked before the batter is scooped into the liners. Other crumbs bake on top of the cupcake batter. This topping recreates the classic crumb cake taste.

Pumpkin Blueberry Crumb Cake Cupcakes

Some of the raw crumb cake dough nestles into the cored center of the cupcake, providing a good balance of textures. You may think that raw crumb cake dough is excessive, but it’s basically an eggless cookie dough. Who can go wrong with eggless cookie dough? Don’t answer that, that was a rhetorical question.

Pumpkin Blueberry Crumb Cake Cupcakes

Next the cupcake. Generally I cook pumpkin puree to develop and deepen the pumpkin’s flavor. This cooking process mirrors the effects of browning butter, with creates notes of rich caramel flavors. But, for once, I wanted to keep that young pumpkin flavor. Since September is the entrance month for the autumn, I wanted to start the season with fresh pumpkin flavor.

Pumpkin Blueberry Crumb Cake Cupcakes

To get an even bite of pumpkin to blueberries, I scooped the pumpkin batter into the liners and then I placed 3 to 5 blueberries into each liner. This insured that each cupcake has consistent.

Pumpkin Blueberry Crumb Cake Cupcakes

Finally the frosting, it may seem kind of boring to do just cream cheese frosting. However remember the name of these cupcakes: Pumpkin Blueberry Crumb Cake Cupcakes. There are a lot of flavors— brown sugar cinnamon, pumpkin, and blueberry—all of which needed a neutral ‘glue.’

Pumpkin Blueberry Crumb cake Cupcakes

Lightly tinted a pale blue color, this cream cheese frosting is a classic pairing that doesn’t overwhelm the cupcake with any sort of heavy sweetness.

Pumpkin Blueberry Crumb Cake Cupcakes

As you’ll see in the directions, I made this batter without a stand mixer. Since oil was the primary fat (instead of the classic butter based cake), there is no need for creaming and aerating the fat with sugars. Filling the cupcake ¾ of the way up will ensure a good cupcake dome.

Pumpkin Blueberry Crumb Cake Cupcakes

Get your autumn on with this perfect transitional cupcake!

Pumpkin Blueberry Crumb Cake Cupcakes

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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
  • 2/3 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 1/3rd of the crumb cake mixture into the bottom of each cupcake. Scatter 1/3rd 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
3.5.3208

Filed Under: Blog, Cupcakes, Recipes Tagged With: Blueberry cupcakes, crumb cake cupcakes, pumpkin blueberry cupcakes, pumpkin crumb cake cupcakes, Pumpkin cupcakes

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I’m Victoria, a dessert story teller. Here you’ll find curation of color inspired desserts that come from a well tested baker’s insight

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