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Pumpkin Cupcakes 🎃

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
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
  1. Preheat your oven to 170°C and line a cupcake tray with 12 liners.
  2. In a bowl, sift together the flour, baking powder, baking soda, salt, ginger, nutmeg and cinnamon.
  3. In another large bowl, whisk the oil, eggs, brown sugar, pumpkin purée, and vanilla until smooth and slightly thickened.
  4. Add the dry ingredients to the wet mixture and mix gently until just combined. (don’t over mix).
  5. Pour in piping bag. (optional)
  6. 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.
  7. Let them cool completely before frosting.
Frosting
  1. In a bowl, beat the butter and cream cheese together until light and fluffy.
  2. Add the icing sugar, vanilla, and salt, and mix until creamy and smooth.
  3. Pipe or spread generously over cooled cupcakes, and dust them with cinnamon powder.

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