I have been getting together lots of little treats for Halloween, and these Pumpkin Cupcakes have a warm spicy flavour, perfect for this time of year. The cream cheese icing is a great accompaniment to the cupcakes and the added cinnamon gives the ideal finish for a very Autumnal cupcake.
Using tinned pumpkin is very convenient in this recipe, giving you the opportunity to whip up a batch whenever takes your fancy, and if you haven’t tried tinned pumpkin before don’t be put off it really does the job perfectly for using in cakes and cupcakes.
285 g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
3/4 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ginger
1/4 teaspoon salt
130 g caster sugar
130 g light brown sugar
110 g butter
4 large eggs
1 can of pumpkin puree
For the cream cheese icing
- Preheat your oven to 190 C / Gas mark 5 and line your cupcake tray with cupcake cases.
- Sieve together the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, allspice, ground ginger, salt, set this mixture aside.
- In a food mixture with the paddle attachment, beat the butter and the sugars until light and smooth.
- The mixture will look paler in colour when it is ready.
- Add the eggs with the mixer on a low speed, one at a time until fully incorporated, scraping the bowl down after each addition.
- Once the last eggs has been mixed into the sugar and butter, add the pumpkin puree and then slowly add the flour mixture until combined.
- Add the combined mixture to the cupcake cases, I find it easiest to use an ice cream scoop to get accurate measurements this ensures they are all the same and results in even baking for all the cupcakes.
- Bake in the preheated oven for 25 – 30 minutes or until you test with a skewer and it comes out cleanly. Allow the cupcakes to cool in the tin for 10 minutes and then turn out to a wire rack and leave to cool completely.
- You can make the cream cheese icing while the cupcakes are cooling by mixing the cream cheese and butter until smooth and creamy. Then add the icing sugar, cinnamon and vanilla essence or paste and beat again until fully combined, it will look paler, smooth and creamy when ready.
- Add to a piping bag and pipe onto the cooled cupcakes.
- I used small orange candy decorating balls to decorate, but any Halloween themed decoration works just as well, or opt for just having the icing with nothing else.
I hope you have enjoyed my Halloween Pumpkin Cupcake recipe, I will be adding lots more recipes for Halloween over the next couple of weeks, as I will be making lots of little treats for my two girls, which I will share with you.
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