The pumpkin glut is drying up and the air has a very wintry feel to it, so I thought I should squeeze in one more sweet Autumn treat before the Xmas baking season gets underway. Fluffy, soft and moist – these cupcakes are so good!
Makes 12 – 15 (depending on the size of the liners)
115g unsalted butter
1 cup all-purpose (plain) flour
1 tsp baking powder
1/2 tsp bi-carb soda
1/2 tsp salt
1 tsp ground cinnamon
1 cup pumpkin purée
2 large eggs, room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
Preheat oven to 165°C. Line cupcake pan with paper liners or set out silicone liners on a baking sheet.
Melt butter and set aside to cool slightly.
In a medium bowl, whisk together the flour, baking powder, bi-carb soda, salt and cinnamon.
In a large bowl, add the pumpkin puree, eggs, brown sugar, granulated sugar and melted butter and whisk until thoroughly combined.
Add the dry ingredients to the wet ingredients and whisk until just combined.
Divide the batter among the liners, filling each about 3/4 full. Bake for 20 – 25 minutes, until a toothpick inserted in the centre comes out clean.
Remove cupcakes to wire rack to cool completely before frosting.
1 cup confectioners’ (icing) sugar
1 1/2 tbsp milk
2 tbsp maple syrup
Stir together the milk and confectioners’ sugar until it is a smooth paste with no lumps.
Stir in the maple syrup.
Add additional milk or sugar if needed to obtain the desired consistency.
Spread the icing onto the cupcakes with a knife and let set for a few minutes before devouring.