pumpkin cupcakes with orange icing.

[milkshakesmelt]

Superfoods in the cupcake recipe:

Pumpkin - potassium, pantothenic acid, magnesium, and vitamins C and E
Orange - vitamin c
Cinnamon - lowers cholesterol
Clove - contains high levels of antioxidants



Ingredients:

1 Cup and 2 tablespoons all purpose flour.
1 teaspoon ground cinnamon. use 1/2 teaspoon if you don't like a very cinnamon taste.
1/4 teaspoon nutmeg.
1/4 teaspoon ground ginger.
1/4 teaspoon ground cloves.
1/4 teaspoon ground all spice.
1/4 teaspoon salt.
1 1/2 teaspoons baking powder.
1/4 teaspoon baking soda.
1/4 cup butter, room temperature.
1/2 cup granulated sugar.
2 tablespoons and 2 teaspoons brown sugar.
1 egg, room temperature.
1/4 cup and 2 tablespoons milk.
1/2 cup pumpkin puree.

Directions:
Preheat oven to 375 degrees. Line cupcake pan with pretty liners. Sift flour, cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda.
In the bowl of your mixer, beat the butter and sugars until fluffy. Add the egg, beating until fully incorporated. Stir in the milk, then pumpkin puree. Stir in flour. Fill your cupcake liners. Bake in oven for 25 minutes or until golden brown. Allow cupcakes to cool before frosting.



Frosting recipe:

4 tablespoons butter, room temperature.
1/2 teaspoon vanilla.
3 cups powdered sugar.
3 to 4 tablespoons orange juice.
zest of 1 orange.

Beat butter and vanilla until creamy. Beat in powdered sugar, slowly. Add enough orange juice until it starts to look like frosting. :) Add orange zest. If you do not like a strong orange flavor, replace the orange juice with milk and only add a little orange zest!



More pictures here.

Pumpkin puree tutorial here.