Pumpkin Walnut Cupcakes
1 hour 15 minutes
Delicious cupcakes with pumpkin, walnut and carrot are spiced with cinnamon, nutmeg and allspice, baked until golden brown then iced with homemade cream cheese icing.
Scott
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Ingredients
Makes: 12 cupcakes
- Cupcakes
- 2 cups (250g) self raising flour
- 3/4 cups (165g) caster sugar
- 1 cup (125g) walnuts, chopped
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- allspice, to taste
- 1 cup pumpkin, steamed and mashed
- 1/3 cup carrot, grated
- 1 egg
- 1 cup (250ml) buttermilk
- 1/2 cup (125ml) canola oil
- Icing
- 150g cream cheese, softened
- 80g butter, softened
- 1 teaspoon vanilla essence
- 2 cups (310) icing sugar
Directions
Preparation:15min ›
Cook:30min ›
Extra time:30min cooling ›
Ready in:1hour15min
- preheat oven to 180 degrees C. Line a muffin tray with paper baking cups.
- In a medium bowl mix together flour, sugar, walnuts, cinnamon, nutmeg and allspice. In a large bowl combine pumpkin, carrot, egg, buttermilk and canola. Fold in the dry mixture until mixed then spoon into prepared muffin tin.
- Bake in preheated oven until a knife inserted into the centre comes out clean, about 30 minutes. Allow to cool 10 minutes in the tin then move to a wire rack to cool completely before icing.
- Beat together the cream cheese, butter and vanilla. Slowly stir in the icing sugar, tasting, until your desired sweetness is reached. Continue beating until light and fluffy. Pipe onto cupcakes with a piping bag or plastic bag with the corner cut off.
