Spiced Pumpkin flavoured Cupcakes topped with tangy Cream Cheese Frosting
Author: Carina
Recipe type: Baking
Serves: 12
Ingredients
1½ Cups | 190g Flour
1 tsp Baking Powder
½ tsp Baking Soda
1 tsp Cinnamon
½ tsp Ginger
½ tsp Nutmeg
¼ tsp Ground Cloves
½ tsp Salt
1 Cup | 250g Pumpkin Puree
2 Eggs
1 Cup | 200g Brown Sugar
⅔ Cup | 170ml Oil
½ tsp Vanilla Essence
½ Cup | 1 Stick | 113g Butter
1 Cup | 225g | 8oz Cream Cheese
3 Cups | 375g Icing Sugar | Powdered Sugar
Instructions
In a mixing bowl measure out and sift the flour, baking powder, bakings soda, spices and salt. Mix everything together with a wooden spoon until combined.
In a smaller mixing bowl add the pumpkin, eggs, brown sugar, oil and vanilla. Mix these ingredients together with a whisk until well combined.
Pour the wet ingredients into the bowl with the dry ingredients and fold the batter together with a wooden spoon until you can no longer see any dry flour.
Line a 12 cup cupcake tin with paper liners and fill each ⅔ of the way full. Bake the cupcakes in a 180C|375F oven for 15 minutes or until the cupcakes spring back when lightly pressed. Cool completely before decorating.
To make the cream cheese frosting add the butter to a stand mixer or large mixing bowl and beat on high speed for 3-4 minutes until the butter is pale and almost doubled in volume. Add the softened cream cheese and mix for a minute until combined. Add the sugar in thirds, waiting until it is incorporated until adding the next lot, scraping down the bowl in between each addition.
Pipe your cupcakes using a piping bag and your favourite piping tip and optionally top the cupcakes with cinnamon sugar.
Notes
Place your cream cheese frosting in the fridge for 20 minutes before piping for a firmer and more pipe able consistency.
Recipe by Recipes by Carina at https://recipesbycarina.com/spiced-pumpkin-cupcakes-recipe/