Products:
- 280 g flour
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon crushed cloves
- ½ teaspoon allspice
- ½ teaspoon s alt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 110 g butter, softened
- 200 g sugar
- 5 tablespoons brown sugar
- 2 eggs at room temperature
- 180 ml fresh milk
- 250 g mashed pumpkin
- For the frosting:
- 200 g cream cheese, softened
- 50 g butter, softened
- 350 g powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
Preparation:
For the cupcakes:
Heat the oven to 190 degrees. Grease and flour 24 muffin tins. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, s alt, baking powder, and baking soda. Set aside.
Beat 110 g of butter with the white and brown sugar using a mixer until smooth. The mixture should be lighter in color. Add the eggs one at a time and beat with the mixer after each one. Add the milk and pumpkin puree. Break it up. Add the dry ingredients and beat again for a long time until a homogeneous mixture is obtained. Pour the batter into the prepared muffin tins.
Bake for 25-30 minutes or until golden in the preheated oven. Let the cupcakes cool for 5-6 minutes before removing from the pans.
For the frosting:
Beat the cream cheese with 50 g of butter softened at room temperature with a mixer until a smooth mixture is obtained. Add the powdered sugar a little at a time until completely dissolved. Add the vanilla and 1 teaspoon of cinnamon. Beat until fluffy. Fill the cream into a pouch or syringe. After the cupcakes are completely cooled, decorate with the frosting.
See also:
