Name: Pumpkin Cupcakes 🎃
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 125 ml oil; 2 eggs; 160 g brown sugar (wet sugar); 250 g pumpkin purée; 1 tsp vanilla extract; 130 g flour (sifted); 1 tsp baking powder; ½ tsp baking soda; pinch salt; ½ tsp ginger; 1 tsp cinnamon; 1 tsp nutmeg; 200 g cream cheese; 100 g unsalted butter (room temperature); 200 g icing sugar; 1 tsp vanilla; pinch salt; cinnamon powder for dusting/decoration

Pumpkin Cupcakes 🎃

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Prep Time 25

Cook Time 20

Total Time 45

Course: Dessert

Ingredients Equipment Method

Equipment

1 cupcakes pan fits 12 cupcakes
12 cupcakes liners
1 hand mixer

Ingredients

cupcake

125 ml oil
2 eggs
160 g brown sugar wet sugar
250 g pumpkin purée
1 tsp vanilla extract
130 g flour sifted
1 tsp baking powder
½ tsp baking soda
pinch salt
½ tsp ginger
1 tsp cinnamon
1 tsp nutmeg

Frosting

200 g cream cheese
100 g unsalted butter room temperature
200 g icing sugar
1 tsp vanilla
pinch salt
cinnamon powder for dusting/decoration

Method

cupcake

Preheat your oven to 170°C and line a cupcake tray with 12 liners.
In a bowl, sift together the flour, baking powder, baking soda, salt, ginger, nutmeg and cinnamon.
In another large bowl, whisk the oil, eggs, brown sugar, pumpkin purée, and vanilla until smooth and slightly thickened.
Add the dry ingredients to the wet mixture and mix gently until just combined. (don’t over mix).
Pour in piping bag. (optional)
Scoop the batter, or pipe equally into cupcake liners and bake for 20 minutes, or until a skewer inserted into the center comes out clean.
Let them cool completely before frosting.

Frosting

In a bowl, beat the butter and cream cheese together until light and fluffy.
Add the icing sugar, vanilla, and salt, and mix until creamy and smooth.
Pipe or spread generously over cooled cupcakes, and dust them with cinnamon powder.

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Pumpkin Cupcakes 🎃