Pumpkin Cupcakes for fall

Hey guys!

Pumpkin season is here! I love seeing all these pictures on Instagram of people going to pick pumpkins in fields, taking pictures with the family and all that. I wish we had that here too but I don’t think we have any pumpkin fields around here.

I got inspired by The Flour Girl to make some cute pumpkin cupcakes this year. So here we go 😁

What do we need (12 cupcakes):

• 195 g self-raising flour
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 120 g butter
• 100 g granulated sugar
• 180 g light brown sugar
• 2 eggs
• 50 ml milk
• 100 g pumpkin puree (boil 160 g of pumpkin and then mash it.)
• cupcake liners
• cupcake baking tin
• ice cream spoon

What do we need for the frosting:

• 200 ml cream (>40% fat)
• 250 g cream cheese
• 65 g confectioner’s sugar
• piping bag
• a 1M nozzle
• Orange foodcoloring

How to:

1. Preheat the oven at 180°C.
2. Boil the pumpkin. Mash it.
3. Put the dry ingredients in a bowl.
4. Mix the butter and the sugar (2) together.
5. Add the eggs, on at a time, while the mixer is still running.
6. Add the dry ingredients and the milk. Mix it all together until the batter is smooth.
7. Poor in the pumpkin puree.
8. Fill the cupcake liners 3/4 full with batter.
9. Bake for 25 minutes.
10. Check wit a toothpeck. If it comes out clean, the cupcakes are ready!

Let’s make the frosting:

1. Put everything in the mixer and whip at high speed until firm
2. Add a little orange food coloring
3. Fill a piping bag with a 1M nozzle
4. Pipe the frosting in a pumpkin shape and add some sprinkles just for fun 😊

Do you like pumpkins?

Taking these to Fiesta Friday where Angie and Jhuls from The Not So Creative Cook are hosting another great party!

Have a delicious day ❤️

Xxx