Pumpkin cupcakes

With some leftover pumpkin puree, I've decided to make some pumpkin cupcakes. You can say I'm mad over puuuuummmmppppkkkiiinnn! :P

Recipe and method adapted by Joy of Baking.

12 servings

• 1½ cups (195 grams) all purpose flour 
• 1 teaspoon baking powder 
• ½ teaspoon baking soda 
• 1 teaspoon ground cinnamon 
• ¼ teaspoon ground ginger 
• ¼ teaspoon ground cloves 
• ½ teaspoon salt 1/2 cup (113 grams) unsalted butter, room temperature 
• 1 cup (200 grams) granulated white sugar 
• 2 large eggs 
• 1 teaspoon pure vanilla extract 
• ¾ cup (180 ml) solid packed, canned pumpkin puree 

Cream Cheese Frosting:

• 4 ounces (113 grams) cream cheese, room temperature 
• 2 tablespoons (30 grams) unsalted butter, room temperature 
• ½ teaspoon pure vanilla extract 
• 1½ cups (175 grams) confectioners (powdered or icing) sugar, sifted 

Method:

• Preheat oven to 180°C. Place rack in the middle of the oven. 
• Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray. 
• In a large bowl, sift together the flour, baking powder, baking soda, ground spices, and salt. 
• In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. 
• Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. 
• With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture. 
• Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the cupcakes comes out clean. 
• Place on a wire rack to cool. 

Cream Cheese Frosting:

• In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. 
• Add the butter and beat until incorporated and smooth. 
• Add the vanilla extract and confectioners sugar and beat until fluffy (2-3 minutes). 
• Pipe or spread the frosting on the cupcakes. Sprinkle with toasted and chopped nuts or English Toffee Bits. 

To toast nuts: Preheat oven to 180°C and place rack in the center of the oven. Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until brown and fragrant. Cool completely and then chop coarsely.

With cream cheese frosting

Santa Claus is coming to town...... soon 

Drizzling with cream cheese frosting.... gosh. <3

I super love taking photos with the food sitting inside the fridge. 

It just make the whole thing so beautiful and delicious. Haha!

Recipe can be found here: Joy of Baking - Pumpkin Cupcakes.

Enjoy!