Pumpkin cupcakes with cream cheese frosting

Ingredients:

Cupcakes

• 1 cup premium flour
• 1 teaspoon ground cinnamon
• 0.5 tsp ground ginger
• 0.5 tsp ground allspice
• 0.5 tsp. nutmeg
• 0.5 tsp baking powder
• 0.5 tsp baking soda
• 110 g softened butter
• 0.5 cups of sugar
• 0.5 tbsp. pumpkin puree
• 1.5 tsp vanilla extract
• 2 large eggs

Cream cheese frosting with maple syrup

• 220 g of cream cheese
• 2 tbsp (30 g) butter at room temperature
• 2 tbsp. maple syrup
• 2 cups powdered sugar
• Chopped toasted pecans for garnish

Preparation:

1. Preheat oven to 170°C. Line a 12-cup muffin tin with paper cupcake liners.
2. Pumpkin cupcakesIn a medium bowl, whisk together the flour, cinnamon, ginger, cloves, nutmeg, baking powder, baking soda, and 1/2 teaspoon salt. Set aside.
   
   Place the butter and sugar in a large bowl. Beat with a hand mixer until fluffy and airy, 3-4 minutes. Add the pumpkin puree and vanilla extract. Beat in the eggs one at a time. Thoroughly combine the dry mixture with the wet mixture.
3. Using an ice cream scoop, fill each cupcake liners three-quarters full with batter. Bake for about 20 minutes, until the tops of the cupcakes are golden brown. A toothpick inserted into the center should come out clean. Remove from the oven and let cool completely before icing.
4. Buttercream glazeIn a large bowl, beat the cream cheese, butter, maple syrup, and salt until creamy. Gradually add the powdered sugar and mix thoroughly.
   
   Decorate cupcakes cream cheese frosting and sprinkle with pecans.
   
   Recipe Pumpkin cupcakes with toasted marshmallow frosting.