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Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes

Deliciously light, moist cupcakes with pumpkin, spiced with cinnamon, nutmeg, ginger and mixed spice topped with cream cheese frosting.

Course Dessert, Snack
Cuisine American
Keyword Autumn recipes, cupcakes, easy, Halloween, Halloween Recipes, Pumpkin, Pumpkin Cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
Servings 12 Cupcakes

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

  1. Preheat oven to 180° and prepare your muffin tins by lining them with cupcake/muffin cases

  2. 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

  3. In another bowl or your food mixer, put in the oil, eggs, brown sugar, pumpkin puree and vanilla extract. Mix until combined

  4. 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.

    Pumpkin Spice cupcakes without frosting

  5. Leave to cool on a wire rack. They should be completely cold before you attempt to put any topping on.

    Pumpkin Spice cupcakes without frosting cooling on a wire tray

How to make the frosting

  1. 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

  1. 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 :-)