Eggless Pumpkin CupCakes with Spiced ButterCream Frosting

With Fall in the Scene and Halloween, it is Pumpkins everywhere!!!! This month on the Baking Partner’s Challenge too, we got 3 recipes on Pumpkin to Celebrate Fall!!!
  1. Reshmi of Easy Cook suggested  Pumpkin chocolate chips Muffin from Joy of baking
  2. Julie of Erivum Puliyumm suggested a vegan pumpkin  cup cake Eggless Pumpkin CupCakes with Spiced Butter Cream and Candied Pecans.
  3. Priya R  of  Cook Like Priya suggested Chocolate pumpkin cupcake with orange cream cheese frosting 

I Chose to bake Pumpkin Chocolate Chips muffins and Eggless Pumpkin CupCakes with Spiced Butter Cream Frosting. They came out so well.

 
Ingredients for CupCakes 
3/4cup  of unbleached white flour (all
purpose flour)
1/2 tsp of cinnamon 
1/4
tsp of dried ginger
1/8 tsp of Nutmeg Powder
1/8 tsp of Cardamom Powder
1/2 tsp of baking powder
3/8
tsp of baking soda (1/2 tsp + half of 1/4tsp)
3/4 cup + 2 tbsp of pumpkin/squash purée
3 tbsp of unsalted butter(room temperature)
1/2 Cup Light Brown Sugar
1/2
cup Milk
1/4tsp
of salt
1/2 tsp of apple cider vinegar
1/2 tsp of vanilla extract
Spiced
Buttercream Ingredients
2 tbsp unsalted butter
1/4
tsp of vanilla extract
1/2 cup of powdered sugar, sifted
Dash of Cinnamom and Nutmeg
1/2 tbsp of maple syrup, pure ( i used Honey)
1/2 tbsp of Milk
 
Method
How to make Pumpkin Puree
    • Preheat the Oven to 200C.
    • Cut the Pumpkin into Big Chunks, Leave the skin and stringy fibers as it is, once it is baked, they come out very easily. Place the chunks on a Baking tray. 
    • Bake for 50-60 minutes. To check the done-ness, insert a knife/Fork into the baked pumpkin, if it goes in smoothly, it is done.
    • Remove the Stringy Fibers and Seeds. The seeds can be toasted and used in Bakes later.
    • Scoop out the flesh using a Big Spoon. Take it to a blender and blend smooth. The puree can be freezed for about 5-6 months.
    • Baking and Blending gets a good textured and thick puree than boiling/Steaming method. As the later makes the puree little loose because of water content. 
Method for CupCakes
  • Preheat oven to 350 degrees F, and line cupcake pans with cupcake papers. I used a mini Bundt Muffins Pan and got about 4 Muffins.
  • In a medium bowl, sift together flour, spices, baking soda and powder. Stir to
    mix together and set aside.
  • In a stand mixer (or with a hand blender) cream the unsalted butter until
    smooth and creamy. Butter must be in Room Temperature, not Melted. 
  • Add in the brown sugar, cane sugar, and vanilla extract and mix on a higher
    speed until fluffy.
  • Add in the pumpkin/squash puree, salt, vinegar, and half of the milk. In 1/2 cup increments add in the flour/spice mixture, also adding in the
    remaining soy milk in between additions. Be sure to stop the mixer and scrape
    down the sides of the bowl and give it one more good mix to be sure all
    ingredients are well incorporated.
  • Fill the cupcake liners
    about 2/3 full with batter and bake for about 20-25 minutes.Insert a Tooth-pick in the center, if it comes out clean then it is done
 
Method for frosting:
  • Use a mixer to cream the unsalted butter until smooth. 
  • Add in the Vanilla Extract,Honey, Milk and mix until combined.
  • On a low
    speed, slowly add in the powdered sugar and spices and mix well after each
    addition. Keep mixing until all is well incorporated and the frosting is smooth
    and fluffy.
Since i was doing for a small batch(4) of CupCakes, i took all the ingredients in my Small blender and Blended until smooth. 
Note:
Baking Time Depends on the Oven Settings. So, Bake Accordingly.