The cake is really moist and the flavors aren't heavy or overly sweet. I think the key to the cake is the fresh ginger. The filling/icing is tangy and sweet like a really good NY-style cheesecake
TIP: Thin the filling out a little bit and it makes are great dip for fruit!
1 C flour
1 C brown sugar, lightly packed
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp freshly grated ginger
1/4 tsp allspice
1/4 tsp clove
1/4 tsp nutmeg
1/2 C unsweetened applesauce (not chunky)
1 Tbsp vegetable oil
1 C pumpkin
Thoroughly combine flour, sugar, baking powder, baking soda, and spices. Make a well in the center of the mixture. Mix the applesauce, eggs, and oil in the well. Fold in dry ingredients. Add pumpkin.
Evenly distribute into muffin pans that have been lined and lightly sprayed.
Bake at 350 deg F for about 25 mins.
Makes 12 cupcakes.
When cupcakes have cooled slightly, use a wooden spoon to poke holes in the center of the cupcakes. Hole should only go halfway into the cupcake (do NOT go all the way through!)
Wiggle the spoon a little to make the hole larger.
Fill hole with filling and carefully spread over the top of the cupcakes once cupcakes have completely cooled. It is not an extremely thick filling.
8 oz softened cream cheese
2 Tbsp softened butter
1/2 C sugar
2 tsp vanilla
2 Tbsp evaporated milk (or cream)
(you may need a little lemon juice)
Use an electric hand mixer to beat the cheese and butter together. Add sugar and vanilla. Add evap. milk. Filling should be a little bit thin--it is almost more of a cheesecake glaze. If it is too runny, add ~1 tsp lemon juice; this will thicken the mixture.
Place filling in a resealable plastic bag. (Fold bag edges over mouth of a large measure cup or glass for easy transfer.) Refrigerate for at least 30 minutes. Snip a small corner off before filling cupcakes.