It’s no secret that winter is my favourite season of all. I love everything about it and in my mind, it never lasts long enough. We don’t really get seasonal change here…no crisp autumn leaves crunching under our feet, or blistery cold chilling days…but…we do have a large harvest of pumpkins, and the occasional rainy, hazy day when I can actually pull out a scarf and slip on my boots.
These pumpkin cupcakes make up for our lack of cold winter with their spicy, aromatic flavour that whisks you away into a world of warm fires, hot tea and steaming chocolate drinks for the kids. The generous amount of cinnamon, nutmeg, ginger, cloves and all spice compliment the moist pumpkin, giving the cupcakes a delicious array of flavour. Perfectly indulgent chocolate cream cheese frosting with a hint of cinnamon will leave you basking in all of winter’s glory!!
- 2 eggs, lightly beaten
- 1 cup canola or vegetable oil
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 3/4 cup mashed pumpkin
- 3/4 cup warm water
- 1 teasp orange zest
- 2 cups plain flour
- 1 1/2 cups castor sugar
- 1 teasp each baking powder and bicarb soda
- 2 teaspoons each of cinnamon and ground ginger
- 1 teasp allspice
- 1/2 teaspoon each of nutmeg and ground cloves
- Preheat oven to 180C/350F
- Prepare two muffin trays with cupcake liners
- Whisk together eggs, oil, vanilla, sour cream and orange zest
- Add cooled mashed pumpkin and warm water
- In a separate bowl sift flour, sugar, soda, baking powder and spices
- Carefully pour wet mix into dry ingredients and using a hand whisk, whisk together until well combined. Scoop mixture into cupcake liners until each is 2/3 full.
- Bake in a moderate oven for 18-20 min or until firm to touch. Leave on a wire wrack to cool.
- When cool, ice cupcakes with chocolate cinnamon frosting.
- 125g chopped butter @ room temp
- 125g chilled and chopped cream cheese
- 1 teasp vanilla extract
- 150g melted dark chocolate
- Approx 3-4 cups powdered icing mixture
- 1 cup 100% pure cocoa ( I buy Woolworths brand)
- 1/2 teasp cinnamon
- Approx 1/2 cup pouring cream
- In an electric mixer on medium speed mix butter well until light and fluffy - approx 3 min.
- Add cream cheese and continue to beat until smooth and creamy. Add vanilla extract and continue mixing for 1 min.
- Turn mixer onto low and add melted chocolate. Add cocoa powder and cinnamon.
- Start to add icing sugar half a cup at a time. Pour in dashings of cream as the mixture stiffens. Continue adding icing sugar and cream until you have the desired consistency.
- Place frosting in an icing bag and pipe onto cold cupcakes.
