Pumpkin Cupcakes

This was the first time I tried making cupcakes and I messed up the measurements from the original recipe - I used more than double the requirement of the pumpkin puree. The result was not bad though. It turned out more like a pumpkin pudding with a crisp outer layer and a soft center. Next time I will try the actual thing (as mentioned below).

For the cupcakes:
Boil and puree about 100 gms of fresh pumpkin. Keep aside to cool.

Mix till smooth:
1 cup sugar 
1/2 cup butter (room temperature)

Then add 2 eggs (at room temperature) and whisk again.
Add 1 tsp vanilla (I scraped 1/4 tsp beans from a fresh vanilla pod instead)

In a separate bowl, sift together
1 1/2 cups of flour
1 tsp baking soda
Pinch of salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground clove

Now alternately mix the puree and then the flour into the cream mix in 3 parts.

Line the cupcake tins and pour about 2 tbsps of the batter for each cup.
Place in pre-heated oven at 180 degrees C for about 20 to 25 minutes.

Cool on a wire rack.

For the icing:
1 cup icing sugar
About 1 cup of cream cheese (110 gms) [at room temperature]
1/2 tsp vanilla essence
2 tbsp butter (at room temperature)

1 tbsp lemon zest (optional)

Whisk all the ingredients till smooth.

Once the cupcakes have cooled down, spread the topping on it evenly and refrigerate for an hour before eating.