Pumpkin cupcakes with creamy filling
Description
Perfect with tea and coffee. The creamy filling gives these pumpkin cakes a delicate flavor, while cinnamon, cloves, ginger, and nutmeg add a unique spicy aroma.
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. To prepare the cupcakes, in a bowl mix together brown sugar, vegetable oil, and pumpkin puree.
- 2
Step 2
2. Add eggs one at a time, beating after each addition. Add vanilla extract.
- 3
Step 3
3. In a separate bowl, mix flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Gradually add the dry ingredients to the butter mixture and stir.
- 4
Step 4
4. Cut parchment paper into 24 squares measuring 7.5 cm each. Using a pastry bag with a round tip or a large plastic bag with a slit cut in one corner, pipe circles of dough onto the paper, starting from the center and moving outward in a spiral, about 5 cm in diameter.
- 5
Step 5
5. Place each paper square with dough onto a baking sheet. Bake in the oven for 11 minutes. Cool the pastries on a wire rack.
- 6
Step 6
6. To prepare the filling, beat the cream cheese and butter together. Add powdered sugar, vanilla, and cinnamon.
- 7
Step 7
7. Spread the filling on the flat side of the pastries and top with the remaining halves. Serve immediately or refrigerate overnight.