Ingredients
- 115 g unsalted butter at room temperature
- 2 cups all-purpose flour
- 1 cup firmly packed dark brown sugar
- 1/3 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- ½ tsp ground cloves
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 2 large free range eggs
- ½ cup buttermilk mixed with 1 tsp vanilla extract
- 350g cooked pumpkin, pureed
- Frosting
- 500 g cream cheese, softened
- 2 cups icing sugar
- 115 g unsalted butter, at room temperature
- ¼ cup pure maple syrup
PUMPKIN AND MAPLE FROSTED CUPCAKES
Method
- NB: I steamed my pumpkin until very soft, drain well and puree until smooth
- Preheat the oven to 175C
- Put 18 pretty cup-cake papers into muffin tins
- Cream the butter and sugars until light and fluffy for about 5 minutes
- Meanwhile sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt and pepper in a medium bowl
- Alternately add the eggs one at a time beating well
- Beat in the pumpkin and mix until smooth
- Alternate adding the flour and milk mixture (I like to begin and end with the flour)
- Mix until well combined
- Spoon into the papers – you want them ¾ full
- Lightly tap the pans once to remove any air bubbles
- Bake the cakes until a toothpick comes out clean, about 20 to 25 minutes
- Cool the cupcakes completely on a cooling rack
Comments
Glorious, velvety pumpkin with a sprinkle of spice and creamy maple frosting makes for a sensational cupcake!
