All American Pumpkin Cupcakes

I thought this would be a rather poignant post today.

Having spent several of my early years in North Carolina, I get a bit nostalgic every time I smell a bit of cinnamon, taste some apple pie or devour a big slab of cheesecake. I don’t know why but there’s something particularly¬†comforting about American baking. So I thought I’d have a go at these classic American pumpkin cupcakes with cream cheese frosting. The smell of cinnamon wafting through your kitchen is heavenly.

So here’s how (makes 12):

  • 120g plain flour
  • 140g golden caster sugar
  • 1 tbsp baking powder
  • 1 1/2 tsp ground cinnamon (extra to decorate)
  • pinch of salt
  • 40g unsalted butter
  • 120ml milk
  • 2 eggs
  • 200g tinned pumpkin (I used Libby’s which is available from Wholefoods)

Cream Cheese Frosting:

  • 300g icing sugar
  • 50g unsalted butter
  • 125g cream cheese, cold

Method:

  1. Preheat oven to 17oC (150C fan) and line a tin with cupcake cases
  2. Mix flour, sugar, baking powder, cinnamon, salt and butter together
  3. Mix in milk, eggs and tinned pumpkin
  4. Spoon mixture into cases until two thirds full and bake for 20-25 minutes until golden brown

To make the cream cheese frosting:

  1. Mix icing sugar and butte and stir in cream cheese until light and fluffy
  2. Once cooled, spoon frosting onto the cupcakes and dust with a little cinnamon

Congratulations Obama!

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