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Le Chaudron recipe
Cupcakes citrouille épicés
Spiced pumpkin cupcakes
⏱ 50 minServes 12Easy190 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients12 servings
250 g (9 oz)pumpkin purée
150 g (5 oz)all-purpose flour
120 g (4 oz)brown sugar
80 g (3 oz)unsalted butter
2whole eggs
1 packetbaking powder
2 tspcinnamon
200 g (7 oz)cream cheese
12small fondant pumpkins
- 250 g (9 oz) pumpkin purée
- 150 g (5 oz) all-purpose flour
- 120 g (4 oz) brown sugar
- 80 g (3 oz) unsalted butter
- 2 whole eggs
- 1 packet baking powder
- 2 tsp cinnamon
- 200 g (7 oz) cream cheese
- 12 small fondant pumpkins
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 12. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F) on convection, line the pan with paper liners and whisk the warm melted butter with the brown sugar and eggs in the bowl.
- Stir in the pumpkin purée and cinnamon, then the flour sifted with the baking powder, until smooth.
- Fill the liners two-thirds full and bake about 20 minutes until risen and golden.
- Cool on a rack, then whip the cream cheese with a little sugar until firm.
- Pipe a generous rosette of cream cheese frosting on each cooled cupcake.
- Dust with a little cinnamon, decorate with a small fondant pumpkin and chill until serving.
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