Butternut pumpkin cupcakes.jpg

Butternut pumpkin cupcakes

A delicious treat spiced with nutmeg and cinnamon and frosted with cream cheese

How long will it take?

20 minutes

What’s the serving size?

This recipe makes 12 cupcakes


What do I need?

For the cupcakes

  • 1⅓ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of ground cloves
  • ¾ cup mashed cooled butternut pumpkin
  • ½ cup granulated sugar
  • ½ cup dark brown sugar
  • ½ cup vegetable oil
  • 2 eggs

For the icing

  • 1 cup unsalted butter, at room temperature
  • 225g cream cheese, at room temperature
  • 2½ teaspoons vanilla extract
  • Pinch of salt
  • ½ teaspoon ground cinnamon
  • 4 cups icing sugar

How do I make it?

  1. Preheat oven to 180C. Line a 12-cup muffin pan with patty pans; set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; set aside.
  3. In a large bowl, whisk together the pumpkin, both sugars and the vegetable oil until completely combined, making sure to break up any chunks so no lumps remain. Whisk in the eggs, one at a time. Add the flour mixture in two additions, folding with a rubber spatula until no flour pockets remain.
  4. Divide the batter between the baking cups, filling each about two-thirds full. Bake until a skewer inserted into the center comes out clean, 18 to 22 minutes. Allow to cool in the pan for 5 to 10 minutes, then remove to a wire rack. Allow the cupcakes to cool completely before frosting.
  5. To make the icing use an electric mixer on medium-high speed to beat the butter until fluffy, 2 to 3 minutes. Add the cream cheese, vanilla and salt and continue to beat for an additional 2 minutes, scraping the sides of the bowl as needed. Reduce the mixer speed to low and add the cinnamon and powdered sugar gradually and mix until smooth and combined, scraping down sides of bowl as needed. Increase the mixer speed to medium-high and beat until light and fluffy, 1 to 2 minutes.
  6. Ice the cupcakes as desired. These can be kept in the fridge for up to 4 days.

 

Recipe from BrownEyedBaker.com


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