Pumpkin & Apricot Cupcakes

I made these pumpkin cupcakes this morning. I can’t help but thinking within this days. How much more delicious they might be with apricot jam. I'd never tried this simple recipe before, but it came out so sweet creamy and delicious. They look as though they involve feast on amazing autumn cold season, and the colours really fit the autumn and thanksgiving.

Ingredients:
1 pcs small pumpkin (approximately make 1½ cup puree)
200g plain flour
150g unsalted melted butter
½ tsp baking soda
1 tsp salt
1 tbsp vanilla extract
2 eggs, beaten
1 cup warm milk
2 tbsp pumpkin seeds
50g cinnamon sugar
½ cup apricot jam
For The Butter Cream:
200g unsalted melted butter
150g caster sugar, or you can add more sugar depend on your desired
1 tbsp vanilla extract
2 tbsp milk
Methods:

1. Rinse the pumpkin, removing any dirt and cut the pumpkin in half. Scoop out the seeds with a spoon. Lay the pumpkin face side down in a large baking dish and bake at 200°C for 30 minutes.

2. Now scoop out the flesh of the pumpkin, will come off very easily if baked completely. You can either mash it or using food processor for extra smooth.

3. Preheat the oven to 180°C. Meanwhile in a mixing bowl, sift together the flour and salt, set aside.

4. Crush the 2 tbsp pumpkin seeds using a mortar and pestle.

5. Now we begin to prepare to mix the batter. In a stand mixer, beat the butter until smooth and add the cinnamon sugar and stir.

 6. Followed by the vanilla extract.

7. Add the beaten eggs and mix.

8. Add the apricot jam, mix well until combined.

9. Add the flour, baking soda, pumpkin puree and milk. Whisk until fully incorporated. 

10. Then remove the batter from the stand mixer. Gently fold the coarsely pumpkin seeds into the batter.

11. Line 12 cupcake cases with muffin tins. Using a serving spoon, pour the batter into the prepared muffin tins.

12. Bake for 20 - 25 minutes until the batter/cakes springs back to touch and a toothpick inserted in the middle of cake comes out clean. Allow to cool for a few minutes in the tin, then remove cupcakes and cool completely on a wire rack.

13. In large bowl, whip the butter with spatula. the add the vanilla and mix constantly.

14. Gradually add sugar one at a time, mix well. When all sugar has been mixed in, if the icing will appear dry. Add 1-2  tbsp milk and mix well until thick but spreadable.

15. Transfer the buttercream into pipping bag fitted with a round nozzle. 

 16. Then fill with cream and pipe on top of cupcakes then sprinkle with candied sugar.