300gFür das Cream Cheese-Frischkäse-Topping:(important: room temperature)
600gPpowdered sugar
Instructions
For the cupcakes:
Preheat the oven to 175 C top/bottom heat and line a muffin tin with cupcake paper cases.
In a separate bowl, stir together the flour, baking powder, baking soda, salt and pumpkin spice and set aside.
In a large mixing bowl, mix the pumpkin puree and eggs together with a whisk.
Add the brown sugar and white sugar and stir well.
Stir in the vegetable oil.
Finally, carefully fold in the flour mixture from step 2.
Using an ice cream scoop, scoop the batter into the paper cases up to approx. 1 cm below the edge. Place in the oven immediately and bake for 20 minutes, then leave to cool.
For the cream cheese topping:
Sieve the powdered sugar.
Beat the cream cheese with a mixer until fluffy, but not too long or it will become runny.
Add the powdered sugar in 3 batches and mix gently until the cream looks velvety.
Pipe the cream onto the cupcakes using the piping nozzle of your choice. The cupcakes should be well cooled for this.
Decorate as you wish - for example with handmade pumpkins made from sugar paste.