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Home » Recipes » Eggless Pumpkin CupCakes with Spiced ButterCream Frosting

Eggless Pumpkin CupCakes with Spiced ButterCream Frosting

Oct 17, 2012 · Modified: Dec 20, 2020 by Priya_Srinivasan ·

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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 
¾cup  of unbleached white flour (all
purpose flour)
½ teaspoon of cinnamon 
¼
tsp of dried ginger
⅛ teaspoon of Nutmeg Powder
⅛ teaspoon of Cardamom Powder
½ teaspoon of baking powder
⅜
tsp of baking soda (½ teaspoon + half of ¼tsp)
¾ cup + 2 tablespoon of pumpkin/squash purée
3 tablespoon of unsalted butter(room temperature)
½ Cup Light Brown Sugar
½
cup Milk
¼tsp
of salt
½ teaspoon of apple cider vinegar
½ teaspoon of vanilla extract
Spiced
Buttercream Ingredients
2 tablespoon unsalted butter
¼
tsp of vanilla extract
½ cup of powdered sugar, sifted
Dash of Cinnamom and Nutmeg
½ tablespoon of maple syrup, pure ( i used Honey)
½ tablespoon 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 ½ 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 ⅔ 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.

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  1. Akila

    October 17, 2012 at 8:16 am

    Looks lovely... Spicied frosting is new to me..

    Reply
  2. Unknown

    October 17, 2012 at 3:36 pm

    Cute cupcakes.. They look delicious.

    Reply
  3. divya

    October 17, 2012 at 1:05 pm

    looks tempting & delicious...mouthwatering!

    Reply
  4. Priya Suresh

    October 17, 2012 at 1:13 pm

    Great looking cupcakes, drooling.

    Reply
  5. Daisy Roshan

    October 17, 2012 at 4:33 pm

    the cupcake looks perfect..i am a fan of eggless bakes...

    cheers

    Reply
  6. Swathi

    October 17, 2012 at 5:31 pm

    Yummy and delicious cupcakes love it Priya.

    Reply
  7. Unknown

    October 17, 2012 at 5:56 pm

    cupcakes look yum 🙂 want to try them

    Reply
  8. subhashini

    October 17, 2012 at 6:42 pm

    I feel like grabbing this and putting inside my mouth.

    Reply
  9. Unknown

    October 17, 2012 at 7:30 pm

    nic and yummy cupcakes...
    B-O-O-O-O Halloween Event Oct 5th to Nov 5th
    SYF&HWS - Cook with Spices

    South Indian Cooking (SIC) Series

    Reply
  10. Achu

    October 18, 2012 at 4:46 am

    Beautiful and simple elegant 🙂

    Reply
  11. Deepa. R. Krishnan

    October 18, 2012 at 5:19 am

    Hey Priya ...Lovely cup cakes,dear..
    Why dont u link it to my event?Kids recipes--@
    http://www.deepsrecipes.com/p/events.html

    Thanks in advance!

    Reply
  12. Reshmi Mahesh

    October 19, 2012 at 2:21 am

    Lovely cupcakes and flavor packed frosting yummy...

    Reply

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