Pumpkin Cupcakes

These pumpkin cupcakes are a great way to use up pumpkin. They're fluffy, light and moist, and they smell of warm spices, which is already putting me in a bit of a wintery mood. The farmer's cheese frosting goes beautifully with them. You can decorate it however you like; the author chose crushed nuts. I went with an autumn theme – pumpkins – and I'll make these again for Halloween, in a mini version.

I made the little pumpkins myself. Below the recipe there's a small tutorial on how to make them. I still need to work on the cat.

I'm adding this recipe to my list of Halloween dishes.

Pumpkin cupcakes

P.S. The amounts are a bit odd, because they were converted from cups to grams.

P.S.2 Next time I'll reduce the amount of salt, because you could taste it a little.

Pumpkin cupcakes

How to make pumpkin cupcakes:

Preheat the oven to 180°C (350°F). Prepare 12 muffin cups (grease them and dust with flour).

Sift the flour, baking powder, baking soda, spices and salt together into a bowl.

In the bowl of a mixer, cream the butter with the sugar until fluffy, then add the eggs one at a time, beating well after each one. Add the vanilla extract, mix, and scrape down the sides of the bowl if needed. Continuing to mix on low speed, add the pumpkin puree alternating with the flour (in 3 additions), beginning and ending with the flour. Pour the batter into the muffin cups, level it out, and bake on the middle rack of the oven for about 18-20 minutes, or until a toothpick comes out clean. Cool on a wire rack.

Farmer's cheese frosting:

In the bowl of a mixer, beat the farmer's cheese until smooth, add the butter and beat until creamy. Add the vanilla extract and powdered sugar and beat for about 2 minutes, until the frosting is light. Transfer to a piping bag and decorate the cooled cupcakes. At the end you can sprinkle them with crushed, toasted nuts.

Enjoy!

Source

pumpkin cupcakes – pumpkin

pumpkin cupcakes – pumpkin

Pumpkin cupcakes

Ingredients

• 195 g all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground cloves (I used nutmeg instead because I didn't have any cloves, but only a pinch)
• ½ tsp salt (I'd use less, because you could really taste it)
• 113 g butter, room temperature
• 200 g sugar
• 2 large eggs
• 1 tsp vanilla extract
• 180 ml pumpkin puree (¾ cup)
• For the farmer's cheese frosting:
• 113 g twaróg (Polish farmer's cheese for cheesecakes), room temperature
• 30 g butter, room temperature
• ½ tsp vanilla extract
• 175 g powdered sugar, sifted

Instructions

1. #instruction#

Nutrition Information

Calories: 300