Simple pumpkin cupcakes for Halloween
Pumpkin Cupcake Ingredients
All-purpose flour 130g
Baking powder 4g
Baking soda 3g
Salt 3g
Ground cinnamon 2g
Pumpkin pie spice 4g
Vegetable oil 95g
Large whole eggs (2pcs) 102g
Light brown sugar 165g
Pumpkin puree 235g
Vanilla extract 5g
Directions
Preheat oven to 350F.
Line the muffin pan with 12 liners.
Whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together and set aside.
Whisk oil, eggs, brown sugar, pumpkin puree, and vanilla extract until combined.
Pour wet ingredients into dry ingredients and whisk until thoroughly combined.
Fill each liner 2/3 full.
Bake for about 18-20 minutes and cool completely before icing.
Make cream cheese frosting.
With a flat piping tip, ice the cupcake surface in a curve motion from either side and work your way to the middle.
With glazing chocolate, pipe eyes, a mouth, and a leaf top.
Garnish with a pretzel stick for the pumpkin stem.
Time to TASTE!!!
Cream Cheese Frosting Ingredients
Cream cheese (room temperature) 452g
Unsalted Butter (room temperature) 150g
Vanilla extract 5g
Powdered sugar (sifted) 457g
Orange food color Desired shade of orange
Directions
Beat butter and sugar together with a paddle until smooth.
Add cream cheese and beat only until incorporated.
Blend in vanilla extract.
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