Pumpkin Cupcake Sandwiches With White Chocolate Buttercream Frosting

As you know I am a lover of all things sweet. It is definitely my vice. Recently I had to be put on a very clean diet, because of my poor food choices. It is possibly the blandest (is that a word?) diet in existence. Immediately when faced with these changes, I thought, ‘what about my blog?’ Well don’t worry, I am not abandoning any of you. I will continue bringing you new creative recipes, but I will only be able to sample them (so sad!).
Since it is supposed to feel like Fall, and it clearly doesn’t here in Texas (93 degrees?!) I wanted to fool myself by baking a pumpkin dessert. These are so much fun! They are the most portable version of a cupcake, and they have great buttercream frosting. I wanted to do something different than the typical cream cheese icing, so I opted for white chocolate.
To make these sandwiches, you do have to make the whole cupcake instead of making the just the tops. Just cut the tops off, and you’re good to go. If you’re like me you won’t know what to do with all of the stumps (ode to Seinfeld). I felt like Elaine trying to pawn off all of my extra stumps. At least you won’t be left with entire bags full like she was!
I promise you will love these. And I can bet you will wonder why you haven’t eaten your cupcakes like this before. They travel well and are great for children. Enjoy, and happy Fall!

You will need:

Makes about 12 sandwiches

Preheat an oven to 400ºF. Spray two (12 tin) muffin pans.Cream the butter and sugar together.

Add in eggs and blend well.

Mix in the pumpkin. Set aside.

In a separate bowl, stir together the flour, pumpkin pie spice,  cinnamon, groundginger, baking soda, baking powder, and salt.

Gradually add the flour mixture to the wet mixture, alternating with buttermilk. Mix until smooth

Scoop batter into each muffin cavity (filling them 7/8 of the way full, so that tops will slightly overfill), and turn oven temperature down to 350. Bake for20-25 min, or until the tops spring back when pressed.

Cool for 10 minutes, while preparing the frosting.

Melt 2 1/2 tablespoons of heavy cream and the white chocolate in a double boiler.Let cool to room temperature.

Meanwhile, cream butter for about a min until light and creamy.Blend in confectioner’s sugar and 2 tablespoons of heavy cream. Beat on high for 5 min.

Reduce speed, and add salt and white chocolate mixture.

Stir in vanilla extract.

Cut tops off each cupcake. Spread or pipe frosting onto the (cut side)of one of the cupcake tops. Then take a second cupcake top, and press face-up into the frosting, so both tops/domes are facing outward.