Pumpkin Cupcakes With Cinnamon Cream Cheese

* Ingredients :

For the cupcakes
– 125 g flour
– 1 tsp ground cinnamon
– 1 tsp four spices
– 1/2 tsp ginger powder
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1 pinch of salt
– 100 g caster sugar
– 50 g complete sugar
– 80 ml sunflower oil
– 60 ml buttermilk
– 210 g pumpkin puree
– 2 egg
– 1 tsp vanilla extract
– 100 g chocolate chips
– For the icing
– 100 g butter
– 250 g icing sugar
– 1 tsp milk
– 1 tsp vanilla extract
– 1 tsp cinnamon
– 1 pinch of salt

* Instructions :

* Cupcakes
Preheat your oven to 180 ° C. In a bowl, mix all the dry ingredients: flour, spices, baking powder, bicarboate and salt. In the bowl of your food processor, whisk the liquid elements oil, buttermilk, pumpkin egg puree and vanilla, with the sugar until the mixture is frothy.
Replace the whisk of the robot with the leaf, then gradually incorporate the dry mixture, beating at low speed. Finally, incorporate the chocolate chips then distribute the preparation in the cupcake boxes, filling them 2/3 full.
Bake for 18 minutes, watching the cooking (a knife blade stuck in the cake must come out clean and dry). Remove the oven and let totaly totally cool .
* Icing
Put the butter and icing sugar in the bowl of your food processor and whisk until the mixture becomes creamy. Add the milk, cinnamon and salt and continue beating for ten minutes, the icing should be frothy and light.
Put the icing in a piping bag and place on the cupcakes

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