Spiced pumpkin christmas cupcakes

Ingredients (makes 20 to 24):
200g cake flour
1 tsp baking soda
1 tsp cinnamon powder
3/4 tsp ground ginger
1/4 tsp freshly grated nutmeg or nutmeg powder
1/2 tsp salt
2 eggs, at room temperature
3/4 cup firmly packed light brown sugar
3/4 cup granulated sugar
1/2 cup corn oil
1 cup pumpkin puree
1/3 cup milk, at room temperature
1 tsp vanilla essence
3/4 cup chopped walnuts

Method:
1. Line a muffin tin with paper cupcake holders and pre-heat oven to 180 deg C.
2. Sift cake flour, baking soda, cinnamon powder, ground ginger, nutmeg and salt into a medium bowl.
3. In a bigger bowl, whisk the eggs and both sugars until pale.
4. Add the oil, pumpkin puree, milk and vanilla, then mix until blended.
5. Add the flour in 3 parts, mixing until just blended.
6. Stir in the walnuts.
7. Using an ice-cream scoop, portion the batter into the cupcake holders, filling them only to 3/4 of the way up. This will leave space for the cakes to rise as they bake.
8. Bake for 20 to 25 minutes, or until a skewer inserted in the middle of each cake comes out clean.
9. Transfer to a cooling rack to cool completely.
10. Frost the cupcakes with Spiced cream cheese frosting. Sprinkle with decorations.

Recipe source: Today newspaper

Spiced cream cheese frosting

Ingredients (makes about 1 1/2 cups):
170g cream cheese, softened
42g unsalted butter, softened
1/2 tsp vanilla extract or essence
1/8 tsp cinnamon powder
1/8 tsp ground ginger
1/8 tsp nutmeg powder
A pinch of salt
100g icing sugar, sifted

Method:
1. In the bowl of an electric mixer, use the paddle attachment to beat the cream cheese and butter at medium speed until smooth.
2. Add the vanilla, spices and salt, then reduce the speed to low and add the icing sugar. Beat well until blended.
3. Raise the speed to high and beat until light and creamy, which should take about 1 minute.
4. Frost the cupcakes only when they are completely cool.

Recipe source: Today newspaper