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RECIPE
16 INGREDIENTS8 STEPS45MIN

Pumpkin Spice Cupcake with Orange Blossom Frosting

4.0
2 Ratings

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My Moroccan Food

Nargisse. Moroccan girl, living in London but keeping my kitchen very much Moroccan!
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These cupcakes are delicately spiced, sweet and velvety on the inside. The cream cheese frosting gives it a sour kick and the orange blossom a subtle perfumed flavour which really takes the whole pumkin pie-spice experience to another level!
45MIN
Total Time

My Moroccan Food

Nargisse. Moroccan girl, living in London but keeping my kitchen very much Moroccan!
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
2 Tbsp
Pumpkin Pie Spice
1/4 tsp
Baking Powder
1/4 tsp
Baking Soda
1 pinch
3/4 cup
Evaporated Milk
2 1/2 cups
Powdered Confectioners Sugar
3/4 cup
Unsalted Butter , room temperature
1/2 cup
Cream Cheese
1 tsp
Orange Blossom Water
to taste
Candied Pecans , chopped
to taste
Ground Cinnamon
or Pumpkin Spice

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Nutrition Per Serving

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CALORIES
367
FAT
16.4 g
PROTEIN
4.0 g
CARBS
50.7 g

Cooking Instructions

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Step 1
Preheat oven to 180 degrees C (350 degrees F). Grease 14 cupcake tins or line a cupcake tin with 14 cupcake liners and set aside.
Step 2
In a large bowl mix together the All-Purpose Flour (1 cup), Pumpkin Pie Spice (2 tablespoon), Salt (1 pinch), Baking Powder (1/4 teaspoon) and Baking Soda (1/4 teaspoon).
Step 3
In another bowl, use an electric whisk to mix together the Canned Pumpkin Purée (1 3/4 cup) with Caster Sugar (1 cup), Egg (2), Vanilla Extract (1 teaspoon) and Evaporated Milk (3/4 cup). Add the dry ingredients into the wet mixture and stir until it's well combined.
Step 4
Fill the cupcake tins or liners with 2/3 cup of the mixture in each cup. Place in the warm oven and bake for 18 to 20 minutes or until a skewer inserted in the middle of the cupcake comes out clean.
Step 5
Wait 10 minutes for the cupcakes to cool before transferring them onto a wire rack to cool completely.
Step 6
Prepare the frosting. In a large bowl, use an electric whisk (or a stand mixer fitted with a paddle attachment), to slowly beat the Unsalted Butter (3/4 cup) and gradually add the Powdered Confectioners Sugar (2 1/2 cup).
Step 7
Then, add the Cream Cheese (1/2 cup), Orange Blossom Water (1 teaspoon), and Vanilla Extract (1 teaspoon). Mix until smooth and fluffy.
Step 8
Top the cupcakes with frosting as desired. Decorate with chopped Candied Pecans (to taste), and a light pinch of Ground Cinnamon (to taste) or pumpkin spice.

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Nutrition Per Serving
Calories
367
% Daily Value*
Fat
16.4 g
21%
Saturated Fat
9.8 g
49%
Trans Fat
0.1 g
--
Cholesterol
72.7 mg
24%
Carbohydrates
50.7 g
18%
Fiber
1.3 g
5%
Sugars
40.3 g
--
Protein
4.0 g
8%
Sodium
91.1 mg
4%
Vitamin D
0.2 µg
1%
Calcium
72.5 mg
6%
Iron
1.2 mg
7%
Potassium
153.8 mg
3%
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