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Yields:
12 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 40 mins
Cal/Serv:
355
If desserts were people, these mini piecakens would be the biggest divas you've met. Inspired by pastry chef Zac Young’s viral three-layer piecaken, these fun-sized versions feature a tiny cranberry pie baked inside a spiced pumpkin cupcake, crowned with a generous dollop of whipped cream, more cranberry pie filling, and a tiny round of sugary pie crust. A little extra, you say? Maybe. But soooo worth it.
If you’re planning to make these beauties, take a hint from us (now) piecaken experts, and split up the work. The cranberry filling can be cooked on the stove up to three days before cooking the mini pies. The mini pies can be baked the day before they’re baked into the pumpkin cupcakes. And if you really want to, you can even bake off the piecakens and store them in the refrigerator overnight. Then on the day of the party, you can just whip the cream, top the piecakens, and serve.
Read on for more tips on these diva-licious treats:
How is this different from the original piecaken?
Zac Young’s original piecaken was three layers—a whole pecan pie topped with a whole pumpkin pie topped with a spice cake—all bound together with cinnamon buttercream and apple pie filling. This mini version, on the other hand, is a single layer of cake with the pie actually baked inside, giving the effect of the piecaken without the hassle of stacking all those layers.
Do I have to make my own pie dough?
Absolutely not. Of course, a homemade pie crust will always taste much better than what you’ll likely get in the store, but in a world where you’re making mini pies that will then be baked inside of cupcakes, we’re in favor of whatever shortcuts you need to take to get the job done.
Why aren’t we frosting these cupcakes with buttercream?
While buttercream is traditional for a cupcake, this simple whipped cream topping gives a nod to the pie portion of the piecaken (after all, what else are you dolloping on top of your Thanksgiving pumpkin pie?). It also gives you the perfect opportunity to showcase more of that delicious cranberry pie filling and those sugared pie crust rounds!
Made these? Let us know how it went in the comments below!
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Ingredients
Mini Cranberry Pies
Cooking spray
- 12 oz.
fresh or frozen cranberries
- 1/3 cup
fresh orange juice
- 1/4 cup
water
- 1/4 tsp.
kosher salt
- 1/2 cup
(100 g.) granulated sugar, divided
All-purpose flour, for surface
- 1
batch basic pie dough
Pumpkin Cupcakes
Cooking spray
- 1 cup
(120 g.) all-purpose flour
- 1 tsp.
baking powder
- 1 tsp.
ground cinnamon
- 1/2 tsp.
baking soda
- 1/2 tsp.
ground nutmeg
- 1/4 tsp.
ground cloves
- 1/4 tsp.
kosher salt
- 2
large eggs
- 1 cup
pumpkin puree
- 3/4 cup
(150 g.) light brown sugar
- 1/2 cup
vegetable oil
- 1 tsp.
pure vanilla extract
Whipped Cream Topping
- 1 cup
heavy whipping cream
- 3 Tbsp.
powdered sugar
- 1 tsp.
pure vanilla extract
Directions
Mini Cranberry Pies
- Step 1Grease a 24-cup mini muffin pan with cooking spray. In a small pot, combine cranberries, orange juice, water, salt, and 7 tbsp. granulated sugar. Cook over medium-high heat, stirring occasionally, until boiling, then reduce heat to medium-low and simmer, mashing occasionally to break up cranberries, until thickened, 3 to 4 minutes. Let cool completely.
- Step 2On a lightly floured surface, roll pie dough to 1/8" thick. Using a 3" round cutter, cut out 12 rounds. Using a 1 1/2" round cutter, cut out 12 smaller rounds.
- Step 3Press larger rounds into 12 mini muffin wells, pressing into bottom and up sides to form mini pie crusts. Arrange smaller rounds in center of remaining 12 wells. Chill 10 minutes.
- Step 4Preheat oven to 400°. Drop 1 tablespoon cranberry sauce in center of each large round; reserve remaining sauce. Sprinkle small rounds with remaining 1 tablespoon granulated sugar.
- Step 5Bake until smaller rounds are golden brown and crisp, about 8 minutes. Using a fork, transfer small crust circles to a wire rack. Return pan to oven and continue to bake until larger rounds are golden brown around the edges, 7 to 9 minutes more. Let cool 10 minutes in pan, then carefully remove with an offset spatula and transfer to a wire rack. Let cool completely.
- Step 6Make Ahead: Mini pies can be made 1 day ahead. Store in an airtight container and refrigerate.
Pumpkin Cupcakes
- Step 1Preheat oven to 350°. Spray a 12-cup standard muffin pan with cooking spray.
- Step 2In a medium bowl, whisk flour, baking powder, cinnamon, baking soda, nutmeg, cloves, and salt.
- Step 3In a large bowl, whisk eggs, pumpkin puree, brown sugar, oil, and vanilla until combined. Whisk in dry ingredients just until combined.
- Step 4Spoon 1 heaping tablespoon batter into each prepared cup, then arrange 1 mini pie in the center of each. Top with remaining batter.
- Step 5Bake piecakens until risen and firm to the touch, 15 to 20 minutes. Let cool completely in pan.
Whipped Cream Topping
- Step 1In a medium bowl, whip cream, powdered sugar, and vanilla until soft peaks form.
- Step 2Pipe or dollop whipped cream on top of cupcakes. Top with a dollop of reserved cranberry sauce and garnish with a small pie crust circle.
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