Pumpkin Cupcakes With Chocolate Cream Cheese Frosting

FOR CUPCAKES

• 163 g (1 1/4 cups) Plain Flour/All purpose flour 
• 130 g (1/2 cup + 1 tbsp) Homemade Pumpkin puree or Canned Pumpkin puree (strained)
• 2 eggs UK medium-sized (weight without shell =102g)
• 150 g (3/4 cup) Caster sugar
• 85 g (1/3 cup or 6 tbsp) Unsalted butter, softened 
• 60 ml (1/4 cup) Buttermilk
• 1/2 tsp vanilla extract 
• 1 tsp Pumpkin spice mix
• 1/2 tsp ground Cinnamon 
• 1 tsp (4 g) baking powder
• 1/4 tsp baking soda
• 1/2 tsp Salt

FOR CHOCOLATE CREAM CHEESE FROSTING

• 140 g (1/2 cup + 2 tbsp) Unsalted softened butter
• 280 g COLD Cream cheese, full fat
• 215 g (1 12 Cup + 2tbsp) Icing sugar/powdered sugar, sifted and divided
• 1 tsp Vanilla extract 
• 23 g (1/4 cup) Cocoa powder, sifted

FOR PUMPKIN CUPCAKES

1. Sift plain flour/all-purpose flour, salt, baking soda, ground cinnamon, pumpkin spice mix and baking powder into a large bowl. Whisk together and set aside.
2. Cream together the softened butter and sugar on medium speed for at least 2-3 minutes or until light and fluffy. Add in vanilla extract and eggs (one at a time), and beat after each addition. Make sure to scrape the bowl so the butter gets well mixed in.
3. Add in pumpkin puree and beat again until combined.
4. Add in dry ingredients and buttermilk. Alternate these 2 ingredients, starting with dry ingredients and ending with dry ingredients, and beat on low after each addition until it is combined (avoid over-mixing).
5. Take a 12-hole cupcake tin and line it with cupcake liners. Divide the batter into 12 cupcake liners using a spoon or ice cream scoop. Each liner should be 2/3 full with the filling. Bake in the preheated fan oven at 155C/311F (For a conventional oven, 175C/347F) for 19-22 minutes or until a toothpick inserted in the centre comes out clean. Leave on a wire rack to cool completely.

FOR CHOCOLATE CREAM CHEESE FROSTING

1. Cream the softened butter on medium speed (with a hand mixer or stand mixer) until smooth and light in colour (about 2-3 minutes).
2. Add in the vanilla extract and 1 cup of icing sugar/powdered sugar (sifted). Mix with a spatula then beat on low speed until well combined, scrape the bottom and sides of the bowl as needed.
3. Take out the COLD cream cheese straight from the fridge, shift to a small bowl, give it a good mix using a spoon or a hand mixer then add in the above butter mixture. Beat it until combined and fluffy. 
4. Then add the remaining icing sugar/powdered sugar and beat until fluffy and well combined. 
5. Now add the sifted cocoa powder and beat until combined. Be careful, not to overbeat the frosting as it becomes runny. Use it right away.

ASSEMBLY

1. Once the cupcakes have cooled completely, fill the piping bag with chocolate cream cheese frosting, fitted with any nozzle of your choice. I used here 1 M piping nozzle. Make swirls of frosting onto the cupcakes. 

NOTES

1. Check the FAQ above on how to make your pumpkin spice mix at home.
2. Store any leftover cupcakes in an airtight container in the fridge for up to 3-4 days. You can store any leftover frosting in the fridge in an airtight container for up to 2-3 days. Before use, give it a short whip so it will be fluffy again.