White Chocolate Pumpkin Cupcakes

Susan Tite lives in China Township, Mich. with her husband and three children. When she was asked to create healthy treats for kids to share at school, she decided to sneak some pumpkin into the cupcakes and not tell the kids. No one notices and the recipe has become a hit.


6 oz. white chocolate, melted

Spoon melted white chocolate into 6 cupcake liners (doubled) spreading up sides with a pastry brush or small spoon. Place upside down on wax paper and allow to set. Carefully peel away the liners.


1 cup all purpose flour

1 cup sugar

1 1/2 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon baking soda

2/3 cup cooking oil

2 eggs, slightly beaten

3/4 cup canned pumpkin

In a large bowl, combine dry ingredients. Stir together eggs, oil and pumpkin in another bowl. Add pumpkin mixture to dry mixture and stir just until thoroughly mixed. Spoon batter into popover pan coated with nonstick cooking spray. Bake 25 to 27 minutes. Let cool in pan, then remove to cool on wire rack.


2 oz. white chocolate, chopped

1 1/2 cups whipping cream

1 teaspoon vanilla

2 egg yolks, slightly beaten

2/3 cup sugar

1/3 cup all-purpose flour

1/8 teaspoon salt

1/3 cup butter

In a medium saucepan, stir together sugar, flour and salt. Gradually stir in cream. Add chopped chocolate. Stir over medium heat until thickened and bubbly. Reduce heat. Cook and stir for 2 minutes more. Remove from heat and gradually stir about 1 cup of the hot filling into the beaten egg yolks. Return mixture to remaining filling in the saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Cover and chill in freezer until cold (about 20 minutes). In medium mixing bowl beat butter until creamy. Gradually add chilled filling, beating until light and creamy. Beat in vanilla.

Spread 1 teaspoon of frosting in bottom of each cup. Top cakes generously with frosting. Place each cake in white chocolate cup.

Makes 6 cupcakes