cupcakes quotes, pumpkin cupcakes

It’s the Weekend! There’s something that miraculously makes me feel relaxed in that phrase! Something that makes me want to finish up Friday errands and give an end to weekdays routine. On Friday afternoons, I start filling my diary with ideas on how to spend my free time in the most creative way. Dinner party with friends and good music, cinema, countryside walks or city exploring…

pumpkin cupcakes

However, the rainy Sunday morning finds you at home cuddling and relaxing on bed and there should be nothing less accompanying you to a hot cup of tea or coffee and pumpkin cupcakes with cheese frosting! This yummy cupcakes’ recipe is for those of you or better those of us who love staying at home and is the perfect match to your Sunday coffee or a must-serve at tea parties! Pumpkin gives these cupcakes a distinct taste to classic cupcakes and the cheese frosting simply elevates both their taste and looks!

Pumpkin Cupcakes with Cheese Frosting
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For the cupcakes
  1. 200gr sugar
  2. 120gr all purpose flour
  3. 80gr melted margarine
  4. 2 eggs
  5. 1/2 tsp vanilla extract
  6. 250gr pumpkin puree
  7. 1+1/2 tsp ground cinnamon
  8. 1/2 tsp ground nutmeg
  9. 1/2 tsp ground cloves
  10. 1/3 tsp ground allspice
  11. 1/3 tsp ground ginger
  12. 1 tsp baking soda
  13. 1/2 tsp baking powder
  14. 1/4 tsp salt
For the Pumpkin Puree
  1. 1 Sugar Pumpkin, halved cleaned (fibers and seeds removed)
For the Cream Cheese Frosting
  1. 250 g Mascarpone cream cheese at room temperature
  2. 50 g full fat cream
  3. 35 g confectioners’ sugar
Cupcakes
  1. In a large bowl, cream together the sugar, melted margerine, vanilla extract, eggs and pumpkin puree until combined.
  2. Add the dry ingredients: flour, spices, baking soda and baking powder.
  3. Mix until everything is incorporated but not too much, as the batter will thicken and the sponge will turn out stiff and not fluffy and airy.
  4. Prepare you cupcake tray with the paper tins and preheat oven at 180 C.
  5. With an ice cream scoop, fill the tins about 2/3 of the way with the batter.
  6. Bake for about 18-20 minutes, or until a skewer or toothpick is inserted at the center of a cake and comes out clean. Leave to cool completely before frosting.
Pumpkin Puree
  1. Preheat oven at 200 C
  2. Place the pumpkin cut side down, on a non stick baking sheet that has been lined with parchment paper and bake it for about an hour or until it’s fully cooked through.
  3. The easiest way to know when it’s ready, stick a sharp knife in the center and if it comes in and out without any resistance it’s done!
  4. Let it sit for a few minutes or until its cooled enough to handle, remove the skin and puree it in a food processor.
Cream Cheese Frosting
  1. In a large bowl mix together all the ingredients until it forms a heavy cream. Do not over mix, as it will become runny in texture.
  2. Let it cool in the refrigerator to thicken up for about an hour before use.
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pumpkin cupcakes