Pumpkin Spice Cupcakes
Autumn means one thing – Pumpkin Spice and what a better way to enjoy it than in a Pumpkin Spice cupcake!
I love this time of year. It starts to get cooler. The leaves fall off the trees and then Starbucks brings out the Pumpkin Spice Lattes. Then you know its only a matter of time before the red cups come out and that we are on our way to Christmas.
This year I have been Pumpkin picking and what better way to use those delicious pumpkins than in a Pumpkin Spice Cupcakes cake recipe. This recipe is one of the nicest cupcakes I have made. It’s quick, easy, moist and really tasty.
Pumpkin Spice Cupcakes
Deliciously light, moist cupcakes with pumpkin, spiced with cinnamon, nutmeg, ginger and mixed spice topped with cream cheese frosting.
Ingredients
Pumpkin Spice Cupcakes
- 250 g Plain Flour
- 1 Tsp Baking Powder (level spoon)
- ½ Tsp Bicarbonate of Soda (level)
- ½ Tsp Salt
- 1 Tsp Ground Cinnamon
- ½ Tsp Mixed Spice
- ½ Tsp Ground Ginger
- ¼ Tsp Nutmeg
- 125 ml Oil (something neutral like Vegetable or Sunflower oil – not Olive oil as you may be able to taste it)
- 2 Eggs
- 170 g Soft Brown Sugar
- 250 g Pumpkin Puree Take a small pumpkin-cut it in half deseed and roast for about 45-60 mins, scoop out the flesh and blitz in a blender (or by canned if you see any!)
- 1 tsp Vanilla extract
Frosting
- 115 g Full Fat Soft Cheese (I used Philadelphia)
- 65 g Unsalted Butter
- 320 g Icing Sugar
- 1 Tsp Vanilla Extract
- 1 Pinch Salt
Instructions
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Preheat oven to 180° and prepare your muffin tins by lining them with cupcake/muffin cases
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I like to get out all of the ingredients and then I put them away as I use them – this is a good way of knowing whether you have missed any!!
In one bowl mix the dry cupcake ingredients (the flour, baking powder, bicarbonate of soda, and all of the spices) but not the sugar
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In another bowl or your food mixer, put in the oil, eggs, brown sugar, pumpkin puree and vanilla extract. Mix until combined
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Tip the dry ingredients into the wet ingredients and mix until just combined. Do not over mix it, as it will make the cupcakes tough.
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Leave to cool on a wire rack. They should be completely cold before you attempt to put any topping on.
How to make the frosting
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Whilst the cupcakes are in the oven, put the butter and cream cheese in a food mixer or bowl with a whisk and beat them until they are light and creamy. Next, add the icing sugar and beat again for a few mins.
Decorating the cakes
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When the cupcakes are completely cool, pipe some frosting on the top with an icing bag and large nozzle. Then decorate with whatever toppings you like 🙂
The most important tip with cupcakes like these is to make sure that you do not over mix the mixture. Just mix long enough to incorporate the ingredients together. I am not the best at presentation but I am so pleased with how these Pumpkin Spice Cupcakes came out. They literally all got eaten the same day I made them.
I often find cupcakes are just more style than substance and normally far too sweet. The brown sugar mixed with the spices means that these have a deeper warm flavour. Whilst I think they would work well with normal buttercream, the cream cheese just adds a little something extra without adding too much sweetness.
If you decide to have a go at making them, let me know in the comments or better still tag me into any pictures on Instagram.
Julie x
