Pumpkin and Walnuts cupcake, the recipe

Ingredients for 12 cupcakes:

1. Butter, softened – 125 gr. 
2. Brown sugar – 125 gr. 
3. Eggs (at room temperature) – 2 
4. White flour – 125 gr. 
5. Baking powder – 8 gr. 
6. Pumpkin (grated)– 200 gr. 
7. Walnuts (roughly grated) – 35 gr. 
8. Cinnamon – ½ tea spoon 
9. Nutmeg – a pinch 
10. Ginger – a pinch 

For the frosting:
Powdered sugar – 250 gr.
Butter – 125 gr.
Creamed cheese – 200 gr.

Preparation method:

1. Take the butter and the eggs out of the fridge at least 3 hours before the preparation. 
2. Put the butter and the sugar in a bowl and beat them with a mixer (on high speed) for 3 minutes. 
3. Add the eggs, one at a time in the bowl, while beating the mixture with the mixer (on high speed). 
4. Mix the flour with the baking powder and the spices in a separate bowl, sieve them and gradually add them to the butter, sugar and eggs batter. Mix them on low speed of the mixer until homogeneous. 
5. Turn the mixer off and add the grated pumpkin and the walnuts to the mix. Stir thoroughly with a spoon. 
6. Pour the batter into the prepared paper cups in a cupcake baking dish. Bake them in a preheated oven (if it’s an oven with e heater – bake at 190 degrees, if it’s a convection oven – bake at 170 degrees). Bake the cupcakes for 18 -22 min. until golden. 
7. Take the cupcakes out of the baking dish and place them on an iron cooling rack to cool down for a while. 
8. Decorate the top of the cupcakes with an icing made of the powdered sugar, butter and creamed cheese. You can use a little sugar paste to shape small sugar pumpkins as additional decoration. 

Bon appetite!