Pumpkin Cupcakes

Pumpkin cupcakes are an autumnal delicacy, but delicious to enjoy at any time of the year. Here is the recipe for about 12-15 cupcakes.

Ingredients

• 200 g of pumpkin puree (you can obtain the puree by steaming the pumpkin or baking it in the oven and then blending it)
• 200 g of sugar
• 200 g of all-purpose flour
• 2 eggs
• 100 g of soft butter
• 1 packet of baking powder
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of grated nutmeg
• 1/4 teaspoon of ground cloves
• A pinch of salt
• Icing sugar for decorating (optional)

For the cheese cream (frosting):

• 200 g of spreadable cheese (like Philadelphia)
• 100 g of soft butter
• 150 g of icing sugar
• Vanilla to taste (extract or the seeds of a pod)

Preparation

1. Preheat the oven to 180 °C.
2. In a bowl, mix the pumpkin puree with the soft butter and sugar.
3. Add the eggs one at a time, mixing well after each addition.
4. In another bowl, sift together flour, baking powder, cinnamon, nutmeg, cloves, and salt.
5. Incorporate the dry ingredients into the pumpkin mixture, mixing everything until a homogenous dough is obtained.
6. Fill the cupcake liners to about 2/3 of their height and bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
7. Let the cupcakes cool on a wire rack.

For the frosting:

1. In a bowl, whisk together the soft butter and cheese until a creamy mixture is obtained.
2. Add the icing sugar and vanilla and continue to whisk until the frosting is smooth and spreadable.
3. Put the frosting in a piping bag with a star nozzle and decorate your cupcakes once they are cool.

Curiosity

Pumpkin is the quintessential ingredient of autumn and festivities such as Halloween and Thanksgiving. In pastry making, it adds moisture and sweetness to the preparations and is perfectly balanced by warm spices like cinnamon and nutmeg. These cupcakes are ideal for a themed snack or simply to indulge in a sweet moment of pleasure.