Name: How to make pumpkin cupcakes with a frosty topping
Ingredients: 200.0g Pumpkin; 175.0g Brown sugar; 2.0 Large eggs; Sea salt; 150.0g Plain flour; 1.0 Heaped teaspoon of baking powder; 1.0tsp Ground cinnamon; 90.0ml Olive oil; For the topping:; Zest of a clementine; Zest and juice of a lemon; 70.0ml Sour cream; 1.0 Heaped teaspoon of icing sugar; 1.0 vanilla pod or; 4.0 Teapoons of vanilla extract

STEPS
INGREDIENTS
Gather ingredients
Preheat oven to 180° Celcius
Chop your pumpkin into small chunks
Put it into a food processor
Press pulse until it looks like this
Add brown sugar
Add eggs
Add flour
Add baking powder
Add cinnamon
Add oil
Pulse until it looks like this
Put cupcake cases into a cupcake pan
Fill each case halfway with the mixture and put inthe oven
For 12 minutes or until toothpick come out clean
Gather ingredients for the topping
Grate the clementine and the lemon leaving a little of it to put on top later
Squeeze the lemon juice in
Add sour cream
Add icing sugar ( note: I needed a lot more than this, just following the recipe)
Add vanilla
Mix until it looks like this and spoon on top of the cooled cupcakes
Enjoy!! 😋
😋😋they were really yummy
200.0g Pumpkin
175.0g Brown sugar
2.0 Large eggs
 Sea salt
150.0g Plain flour
1.0 Heaped teaspoon of baking powder
1.0tsp Ground cinnamon
90.0ml Olive oil
 For the topping:
 Zest of a clementine
 Zest and juice of a lemon
70.0ml Sour cream 
1.0 Heaped teaspoon of icing sugar
1.0 vanilla pod or 
4.0 Teapoons of vanilla extract

How to make pumpkin cupcakes with a frosty topping

Make Pumpkin Cupcakes With a Frosty Topping