Pumpkin Cupcakes

It’s Halloween month and here’s an amazing treat for all your cutely dressed up kiddos, Pumpkin Cupcakes! These cream cheese topped pumpkin cupcakes are also sure to tingle your sweet tooth! They are so yummy and so delicious. The Chocolate Spider Web frosting can easily be done by making chocolate circles and using a toothpick to drag from the center outwards. It looks really Halloweeny and also perfect for the occasion! So try these pumpkin cupcakes and share your comments!

You may also like Pumpkin Scones and Pumpkin Halwa.

Pumpkin Cupcakes:

Furthermore, I would like give some suggestions for making perfect pumpkin cupcakes. Firstly, beat the butter and sugar until smooth, fluffy and creamy at medium high speed for 2 to 3 mins. Secondly, instead of cream cheese frosting, you can also make a regular buttercream frosting or even a chocolate frosting. The frosting can either be piped or simply spread on top of each cupcake. You can also sprinkle some chopped, toasted walnuts over the frosting.

Finally, you can also buy a canned pure pumpkin instead of making pumpkin puree. Just make sure that you don’t buy the pumpkin puree which already has the spices added to it.

How to make homemade pumpkin puree :

If you want to make your own pumpkin puree, then buy a smaller pumpkin variety. Then first cut it in half lengthwise, remove all the seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 180 degrees C for about 45 minutes to 75 minutes depending on size or until easily pierced with a knife. Scoop out the pulp and place them in a blender and blend it until a smooth paste. Then strain the puree through a cheesecloth-lined strainer and then cool the puree before using.

Pumpkin Cupcakes 2017-10-30 05:59:59

Serves 12    These cream cheese topped cupcakes are sure to tingle your sweet tooth!                              Print        Prep Time   00:20        Cook Time   00:20        Total Time   00:40

Prep Time   00:20        Cook Time   00:20        Total Time   00:40         Pumpkin Cupcakes

1. 1 &1/2 cups all purpose flour (195 g)
2. 1 tsp baking powder
3. 1/2 tsp baking soda
4. 1 tsp ground cinnamon
5. 1/2 tsp ground ginger
6. 1/4 tsp ground cloves
7. 1/2 tsp salt
8. 113g unsalted butter at room temperature (1/2 cup)
9. 200g white sugar (1 cup)
10. 2 large eggs
11. 1 tsp vanilla essence
12. 3/4 cup canned pumpkin puree (180 g)          Cream Cheese Frosting
13. 4 ounce cream cheese (113 g) at room temperature
14. 2 tbsp unsalted butter at room temperature (30 g)
15. 1/2 tsp vanilla essence
16. 1&1/2 cups powdered or icing sugar (175 g), sifted          For Chocolate Sauce
17. !/4 cup chocolate chips
18. 1/2 tbsp coconut oil          Instructions
19. Preheat oven to 180 degrees C and then line 12 muffin cups pan with paper liners.
20. Combine together the flour, baking powder, baking soda, all spices and salt in a wide bowl until incorporated.
21. In the bowl of your electric stand mixer or with a hand mixer, beat the butter and sugar at high speed until light and fluffy.
22. Then add eggs one at a time, beat well.
23. Scrape down the sides of the bowl in between.
24. Also beat in the vanilla essence until just combined.
25. Then turn the speed to low, alternately add the flour mixture and the pumpkin puree in three additions, beginning and ending with the flour mixture or until thoroughly combined.
26. Fill the muffin cups evenly with the batter by using spoons or ice cream scoop.
27. Then place it in the preheated oven and bake it for 18 to 20 mins or until a toothpick inserted in the center of one of the cupcakes comes out clean.
28. Remove from the oven and place on a wire rack to cool.
29. In the bowl of your electric stand mixer or with a hand mixer, beat the cream cheese and butter until smooth.
30. Then add the vanilla essence and icing sugar and beat until fluffy and silky. (2 to 3 mins from low to high speed)
31. Spread the frosting on the cupcakes.
32. Meanwhile, mix together chocolate chips and coconut oil in a small microwave-safe bowl and microwave it on high for 1 minute.
33. Remove from the oven and mix well.
34. Finally, draw the web design over the frosting.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Pumpkin Cupcakes

Serves 1
Prep Time: 00:20
Cook Time: 00:20
Total Time: 00:40

Ingredients

• 195 g all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 113 g unsalted butter
• 200 g white sugar
• 2 large eggs
• 1 tsp vanilla essence
• 3/4 cup canned pumpkin puree
• 4 ounce cream cheese
• 2 tbsp unsalted butter
• 1/2 tsp vanilla essence
• 1&1/2 cups powdered or icing sugar
• !/4 cup chocolate chips
• 1/2 tbsp coconut oil

Instructions

• Preheat oven to 180 degrees C and then line 12 muffin cups pan with paper liners.
• Combine together the flour, baking powder, baking soda, all spices and salt in a wide bowl until incorporated.
• In the bowl of your electric stand mixer or with a hand mixer, beat the butter and sugar at high speed until light and fluffy.
• Then add eggs one at a time, beat well.
• Scrape down the sides of the bowl in between.
• Also beat in the vanilla essence until just combined.
• Then turn the speed to low, alternately add the flour mixture and the pumpkin puree in three additions, beginning and ending with the flour mixture or until thoroughly combined.
• Fill the muffin cups evenly with the batter by using spoons or ice cream scoop.
• Then place it in the preheated oven and bake it for 18 to 20 mins or until a toothpick inserted in the center of one of the cupcakes comes out clean.
• Remove from the oven and place on a wire rack to cool.
• In the bowl of your electric stand mixer or with a hand mixer, beat the cream cheese and butter until smooth.
• Then add the vanilla essence and icing sugar and beat until fluffy and silky. (2 to 3 mins from low to high speed)
• Spread the frosting on the cupcakes.
• Meanwhile, mix together chocolate chips and coconut oil in a small microwave-safe bowl and microwave it on high for 1 minute.
• Remove from the oven and mix well.
• Finally, draw the web design over the frosting.

By Santhi Therese
The Indian Claypot