Filled Pumpkin Cupcakes with Rum Frosting

make some pumkin seed brittle to serve these cupcakes



what you need:

3/4 cup or 100gr. whole grain flour ( i used spelt flour)
3/4 cup or 100gr. sugar
7 tablesp. melted butter, cooled
1/2 baking powder
1/4 baking soda
2 eggs
1/2 vanilla extract
1 teasp. ground cinnamon
pinch of salt
1/2 teasp.  fresh ground nutmeg
1/2 teasp. ground ginger
1 cup fresh pumpkin puree ( it makes a huge difference to the flavor and thanks to there is a easy way on how to do it :  )

for the filling you need:

1 cup fresh pumpkin puree
1 box of hot cooking vanilla pudding
1 cup heavy cream
2 tablesp. sugar
1/2 cinnamon
1/4 nutmeg
1/4 rum extract

for the frosting:

2 tablesp. heavy cream
1/2 teasp. vanilla extract
1 teasp. rum extract
pinch salt
2 1/2 stick unsalted butter, softened
2 1/2 powdered sugar

heat up your oven to 350 fahrenheit or 180 celcius. mix with an hand blender, eggs, butter, sugar, spices and the vanilla extract to a creamy mixture. now add the flour, baking soda, baking powder and salt to the mixture, to make it a fluffy batter.

bake for 20-25 min, depending on your oven. let them cool completely.

while the cupcakes cool, make your pudding as instructed on the package, just with a little less milk (1/4 cup). when done cooking the pudding add the pumpkin and the spices and sugar. cover the pudding  ( so it wont get any skin) and let it cool off.

when cooled completely, beat the heavy cream till you have a stiff whipping cream. fold the whipping cream into the pudding. fill your cooled cupcakes with the pudding cream. i used an pastry bag like in this how to video :

now the frosting. beat the butter with an electric mixer on high speed. reduce the speed and add the powdered sugar, beat until smooth. add the cream, vanilla, rum and salt to the frosting and beat on high speed, until light and fluffy

good luck 😉


ps: i used this recipe from adventures cooking to make my brittle 🙂

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