Monday, 30 January 2012

Pumpkin Cupcakes with Lemon Cream Cheese Frosting

I had bought a couple of tins of pumpkin purée just before Christmas and instead of making pumpkin pie I decided to get a little more creative, since I liked the pumpkin bread I made a while back I thought I'd go with some pumpkin cupcakes.  The spices in the cupcakes made them super Christmasy, but they are tasty all year round!

1 1/2 cups plain flour
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
3/4 cup pumpkin purée

Preheat oven to 180°C (350°F) Gas Mark 4.
Line a cupcake tin with cases.
In a bowl, sift together all of the dry ingredients.  In a separate bowl, beat together the sugar a butter until light and fluffy.  Add the eggs, one at a time mixing well between each addition.  Next, add the vanilla extract.  Add the dry ingredients, alternating with the pumpkin purée, in three additions, beginning and ending with the flour.

Spoon the mixture into the prepared cases and bake in the preheated oven for 18-20 minutes or until firm and a cake tester comes out clean when inserted.  Place on a wire cooling rack to cool completely before frosting.

I topped my cupcakes with lemon cream cheese frosting, but orange cream cheese would also work (and taste so good) or plain cream cheese is always a classic choice.

115g cream cheese
2 tbsp unsalted butter
1/2 tsp lemon extract (or orange or vanilla)
1 1/2 cups icing sugar

In a bowl, beat the cream cheese until smooth (don't over beat the cream cheese or your frosting will become runny).  Add the butter and mix until well incorporated.  Next add your chosen extract and icing sugar.  Pipe or spread the frosting onto your cupcakes.  Top with chopped nuts, toffee pieces or sprinkles of your choice.

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