Pumpkin Cupcakes

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I like the sweetness of pumpkins. My mom used to cook it with dry shrimp and I love the soft and creamy flavor. I bought some pumpkin from the wet market the other day and was thinking of baking something out of it. I asked AiLeng for ideas and she suggested pumpkin cheese cake. I checked on this website for the recipe and I found it used too many ingredients. I don't like complicated recipes. So I searched around for cupcakes recipes. Wa la! Here it is. Baked this last Thursday and hubby said the frosting a bit sweet. I already cut about 40% of the initial amount for the icing sugar. Still too sweet? Next time round need to cut 50%!! Will 10% more make any difference? wakakakaka...

Pumpkin Cupcakes

Ingredients:

*makes 12-15 cupcakes*

1 1/2 cups (195 grams) all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon (I don't have ground cinnamon so I used all spice powder)

1/4 teaspoon ground ginger (I omitted this)

1/4 teaspoon ground cloves (I omitted this)

1/2 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

3/4 cup (180 ml) pumpkin puree (I steamed the pumpkin then mashed it with a folk)

1 cup of chopped walnuts

Method:

1. Preheat oven to 175 degrees C. Place rack in the middle of the oven. 

2. In a large bowl, sift together the flour, baking powder, baking soda, ground spices, and salt

3. 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. 

4. Fill the muffin cups evenly with the batter. Sprinkle some chopped walnuts on top. 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

Ingredients:

110 grams cream cheese, room temperature

30 grams unsalted butter, room temperature

1/2 teaspoon pure vanilla extract 
100 grams icing sugar, sifted

Method:

1. Beat the cream cheese until smooth.

2. Add the butter and beat until incorporated and smooth. 

3. Add the vanilla extract and confectioners sugar and beat until fluffy (2-3 minutes).

4. Pipe or spread the frosting on the cupcakes.

  I personally preferred those with frosting. :) what is your preference? 

*Recipe adopted from Joyofbaking.com