Pumpkin cupcakes

PUMPKIN CUPCAKES

Output : 12 - Preparation time : 20 minutes - Cooking time : 40 minutes

Ingredients

• 500 ml (2 cups) raw pumpkin, cubed
• 125 ml (1/2 cup) brown sugar
• 500 ml (2 cups) flour
• 5 ml (1 tsp.) baking powder
• 5 ml (1 tsp.) baking soda
• 125 ml (1/2 cup) sugar
• 2.5 ml (1/2 tsp.) ginger, ground
• 2.5 ml (1/2 tsp.) cinnamon, ground
• 2.5 ml (1/2 tsp.) nutmeg, ground
• 1 pinch cloves, ground
• 1 pinch salt
• 180 ml (3/4 cup) unsalted butter, tempered
• 3 whole eggs
• 125 ml (1/2 cup) dark or milk chocolate pieces, chopped

Glaze

• 250 ml (1 cup) cream cheese
• 30 ml (2 tbsp.) unsalted butter, tempered
• 1 lemon, zest
• ½ lemon, juice
• 5 ml (1 tsp.) natural vanilla extract
• 750 ml (3 cups) powdered sugar

Preparation

1. Preheat oven, rack in center, to 190°C (375° F).
2. On a baking sheet lined with parchment paper or a silicone mat, arrange the pumpkin cubes and sprinkle the top with brown sugar.
3. Bake for 20 minutes, or until the pumpkin cubes are tender.
4. Allow to cool.
5. Meanwhile, in a bowl, combine the dry ingredients: flour, baking powder, baking soda, sugar, ginger, cinnamon, nutmeg, cloves and salt.
6. Using a mixer, whisk together the pumpkin cubes and butter, then add the eggs one by one.
7. Mix in the dry ingredients while still blending. Add the chocolate chips.
8. Line the muffin tins with baking paper and spread the mixture.
9. Bake for 20-25 minutes. Leave to cool.
10. For the icing, whip the cream cheese and butter with a mixer. Add lemon zest, lemon juice and vanilla. Whisk in the powdered sugar.
11. Line a pastry bag fitted with a piping bag and decorate the cupcakes.