Pumpkin Cupcakes with Maple Syrup and Cinnamon buttercream

Name: Pumpkin Cupcakes with Maple Syrup and Cinnamon buttercream
Yield: 12 cupcakes
Ingredients: CAKE:; 150 g all-purpose flour; 180 g sugar; 1 tsp baking soda; 1 tsp baking powder; 1 tsp cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp ground clave; 80 ml vegetable oil; 180 ml buttermilk; 4 eggs; 1 tsp vanilla extract; 250 g pumpkin puree (self-made or canned); BUTTERCREAM:; 250 g butter (at room temperature); 175 g cream cheese (Philadelphia) at room temperature; 500 g icing sugar; 2 Tbsp maple syrup; 1/2 tsp cinnamon

Today’s recipe is so appropriate for this season that I love it! A pumpkin spiced cake dough with cinnamon, nutmeg and clove, and all topped with a delicious cream cheese buttercream with Maple syrup and cinnamon. They are the living picture of autumn made in cupcakes!!

I think I have never told you how much I love fall. I can’t say that’s my favourite time of the year, since I think they are equally fall and spring. I cannot choose any of them, but what I have very clear is that the colours of autumn drive me crazy. All those warm colours of the leaves trees make my eyes shine. Here in Munich, autumn is such a pretty show of nature, since almost all the forests are full of deciduous trees, so you can imagine such a beauty what we have now in here.

Well, but the best of all are the fruits and vegetables of autumn, almost all of them colour in this orange intense (I will never know if it is coincidence or the nature is a big joker) and so soooo… delicious. And, of all the fruits and vegetables, pumpkin is the Queen without any doubt. Few vegetables are more thankful that the pumpkin, cheap, fresh, abundant and healthy.

This recipe has a very similar style to the last that I posted, the Carrot Cake, the same concept of cake and almost the same ingredients, but with pumpkin instead of carrot. This time the Americans making cakes with pumpkin also have hit the nail. The truth is that, in my opinion, cakes with pumpkin are delicious. And combined with species such as cinnamon, nutmeg, and in this case also, the maple syrup, they are simply divine.

Sitting next to a fire with a glass of sweet wine is what we need to accompany them and we will already have a perfect autumn evening plan. Mmmm, now I am even imagining it!

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Pumpkin Cupcakes with Maple Syrup and Cinnamon buttercream

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Serves: 12 cupcakes

Cooking Time: 20 min. Total: 45 min.

Ingredients

CAKE:
150 g all-purpose flour
180 g sugar
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground clave
80 ml vegetable oil
180 ml buttermilk
4 eggs
1 tsp vanilla extract
250 g pumpkin puree (self-made or canned)
BUTTERCREAM:
250 g butter (at room temperature)
175 g cream cheese (Philadelphia) at room temperature
500 g icing sugar
2 Tbsp maple syrup
1/2 tsp cinnamon

Instructions

If you want to use homemade pumpkin pure, preheat oven to 180 °C, cut a pumpkin into several large pieces and place them on a baking tray covered with baking paper. Bake for about 30 minutes, the time depends on the size of the pieces and the type of pumpkin. Once it has cooled a bit and you can handle, remove the skin and with the help of a blender, grinds the pieces of pumpkin to a fine puree. Reserve 250 g of this puree.

Lower the oven temperature to 160 ° C, in a bowl, sift the flour, and mix with baking soda, baking powder and sugar. Add the spices to the mixture.

Para preparar el puré de calabaza, precalienta el horno a 180ºC, corta una calabaza en varios trozos grandes y colócalos en una bandeja de horno cubierta con un papel de horno. Hornea durante unos 30 minutos, el tiempo dependerá del tamaño de los trozos y del tipo de calabaza. Una vez se haya enfriado un poco y se pueda manipular, retira la piel y con la ayuda de una batidora tritura los trozos de calabaza hasta tener un puré fino. Reserva 250 g de dicho puré.

Baja la temperatura del horno a 160ºC, en un bol, tamiza la harina, y mezcla con el bicarbonato, la levadura y el azúcar. Añade las especias a la mezcla anterior.

Stir in oil, buttermilk and lightly beaten eggs. Mix until ingredients are combined but don’t overmix.

Finally add the pumpkin puree and vanilla extract and mix until combined.

Fill 12 cups to about 3/4 of its capacity. Bake at 160 °C for about 20 to 25 minutes. Remove from oven and let to cool completely.

To prepare the buttercream, in an electric mixer with paddle attachment beat the butter and cheese until you get a smooth mixture.

Add the icing sugar into several parts and continue beating until incorporated. Finally, add maple syrup and cinnamon and beat until the buttercream have the right consistency.