I thought I made lots of pumpkin puree and was wondering how I was going to finish all of it! I need not have worried. With the last of my puree, I made these utterly delicious spiced Pumpkin cupcakes. These cupcakes have gone places - from David Leite to Smitten kitchen to Honey and Jam. With such a fan following, I knew I had to make it.
Method - For the cupcakes
Preheat Oven 350F (175 C). In a bowl, beat the butter and sugars on medium speed until fluffy, about 5 minutes.
For the Frosting
Cream the cheese, zest and butter together in a bowl.
adapted from honey and jam.
Thank you Esther for bringing the broken link to my notice. Just fixed it. Pls refer: http://chefinyou.com/articles/pumpkin-puree-recipe/ --DK
adding more powdered sugar to the mix would help to thicken it
1 egg with be 1/4 cups. 2 egg whites make 1 egg. So use 1/4 cup equivalent of one egg with puree or buttermilk.
pls refer here http://www.wisegeek.com/what-is-cream-cheese.htm --DK
Oops, sorry about that. Its 350F (175 C) - thanks a bunch for pointing it out to me Jan :) -- DK