Pumpkin Cupcakes

preparation

• Cut pumpkin in half and remove seeds
• Microwave the pumpkin until it becomes soft. It should be soft enough for a skewer to easily go through. Roughly mash it with a fork.
• Line a muffin tin with glassine cups
• Preheat the oven to 170°C (340°F).

1. In a bowl, combine brown sugar, vegetable oil, and eggs with a whipper.
2. Add the pumpkin and mix it in. (It's okay if there are some chunks remaining because they will melt and disappear during baking.)
3. Sift in the all-purpose flour, baking powder, and cinnamon powder. Mix until the batter comes together.
4. Pour the batter into the muffin cups lined with parchment paper cups. Fill each cup about 8/10 full, as the batter will rise while baking. Preheat the oven to 170°C (340°F) and bake for approximately 20 minutes. To check for doneness, insert a skewer into the center of a cupcake. If it comes out clean without any batter sticking to it, they are baked through.

Cream cheese frosting

preparation

• Let the butter soften at room temperature

1. Place softened butter in a bowl and sift in powdered sugar. Mix well with a whipper or rubber spatula until smooth.
2. Add cream cheese and mix until combined. (If the mixture seems a little soft, put it in the refrigerator)
3. Place in a squeeze bag fitted with a round tip and squeeze out in a circular motion over the muffins.
4. Decorate the frosting with candy eyeballs, and your cupcakes are ready!