Ingredients
- 200 gr Sebzemist Sweet Pumpkin Puree
- 120 gr sugar
- 170 gr all purpose flour
- 100 ml sunflower oil
- 70 gr powdered sugar
- 50 gr unsalted butter
- 2 whole eggs
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla extract or powder
- 1 tsp ginger powder
- ½ tsp nutmeg
- 1 tsp cinnamon
- 200 gr cream cheese
Recipe
- Preheat your oven to 180 degrees celsius
- In a bowl mix butter, oil, eggs and Sebzemist Sweet Pumpkin Puree for 3 minutes until a homogeneous consistency.
- Add sugar, flour, baking powder, salt, vanilla, ginger powder, nutmeg and cinnamon mixing for 5 more minutes
- After mixing thoroughly, add the batter into your cupcake tray and leave to bake for 20-22 minutes.
- For the icing mix together cream cheese and powdered sugar until you reach a fluffy texture.
- After you take your cupcakes out of the oven, leave to rest for approximately 20 minutes to cool down.
- Cover your cupcakes with the cream cheese icing on top and your are ready to serve.