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Pumpkin cupcakes by Minh Cakes

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Cooling & icing 1 hour
Total Time 1 hour 50 minutes
Servings: 12 cupcakes
Ingredients Method Video

Ingredients
  

For the cupcakes:
  • 125 g flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1.5 tsp Pumpkin spice mix
  • 250 g Pumpkin puree
  • 2 eggs
  • 110 g brown sugar
  • 110 g white sugar
  • 110 g neutral vegetable oil
For the cream cheese topping:
  • 300 g Für das Cream Cheese-Frischkäse-Topping: (important: room temperature)
  • 600 g Ppowdered sugar

Method
 

For the cupcakes:
  1. Preheat the oven to 175 C top/bottom heat and line a muffin tin with cupcake paper cases.
  2. In a separate bowl, stir together the flour, baking powder, baking soda, salt and pumpkin spice and set aside.
  3. In a large mixing bowl, mix the pumpkin puree and eggs together with a whisk.
  4. Add the brown sugar and white sugar and stir well.
  5. Stir in the vegetable oil.
  6. Finally, carefully fold in the flour mixture from step 2.
  7. 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:
  1. Sieve the powdered sugar.
  2. Beat the cream cheese with a mixer until fluffy, but not too long or it will become runny.
  3. Add the powdered sugar in 3 batches and mix gently until the cream looks velvety.
  4. Pipe the cream onto the cupcakes using the piping nozzle of your choice. The cupcakes should be well cooled for this.
  5. Decorate as you wish - for example with handmade pumpkins made from sugar paste.

Video