Ingredients

Cupcakes (makes about 45 mini cupcakes)

• 2 eggs
• 1/2 cup of sugar
• 1/2 cup of brown sugar
• 1 teaspoon of vanilla
• 1/2 cup of non salted butter
• 1/2 cup of milk
• 1 cup of unbleached flour
• 1 teaspoon of baking powder
• a pinch of salt
• 1 teaspoon of cinnamon
• 2 teaspoons of ginger

Cupcake Filling

• 120 grams of brown sugar
• 3 tablespoon of butter
• 3 teaspoon of cinnamon
• 1 1/2 teaspoon of cream 35%

Cream Cheese Frosting

• 1/2 cup of non salted butter room temperature
• 170 grams of cream cheese frosting room temperature
• 2 cups of icing sugar
• 1 teaspoon of vanilla

For assembly

• pumpkin marshmallows or candies
• candied ginger

Instructions

Cupcakes:

1. Preheat oven at 350°F.
2. Cream butter, sugar and brown sugar together

3. Add one egg at a time and the vanilla extract afterwards.

4. Mix all dry ingredients together in a bowl and measure the milk in a separate cup.

5. Add half the dry mixture and mix until incorporated.

6. Add all the milk. Mix until incorporated.

7. Add the remaining dry mixture. Mix only a little bit and finish mixing by hand with a spatula.

8. Pour mix into the mini baking cups and cook for 15 minutes.

Filling:

1. Melt butter in the microwave.
2. Add brown sugar and cinnamon. Mix well.
3. Add the cream and mix.

Frosting:

1. Cream butter and cream cheese.
2. Add vanilla and continue mixing.
3. Add the icing sugar a little bit at a time so there isn't formation of a sugar cloud.

Assembly:

1. Use the tip of a piping tip to take out the center of the cupcake.

2. Place the filling in the hole.

3. Place a small piece of candied ginger in the center and cover with the sugar filling.

4. Put the frosting on top and decorate with the pumpkin marshmallows.

Happy Cooking!