Description
Makes 12 Cupcakes
Ingredients
Scale
For the Cupcakes –
- 175g Light Soft Brown Sugar
- 100g Unsalted Butter, melted and cooled
- 2 Large Free Range Eggs
- 200g Pumpkin Puree, canned or homemade
- 200g Self-Raising Flour
- 1/2 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1/2 tsp Mixed Spice
- 1/4 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
For the Frosting –
- 150g Unsalted Butter, softened
- 170g Full Fat Cream Cheese
- 1 tsp Ground Cinnamon
- 1 tsp Vanilla Extract
- 420g Icing Sugar
Instructions
- Oven to 180C, line a muffin tin with paper cases and put to one side. In a bowl mix the sugar, melted butter, eggs and pumpkin puree. Mix well.
- Add in the flour, baking powder and spices to the mixture and fold into the egg, pumpkin mixture, until combined.
- Using an ice cream scoop, transfer the mixture to the cases, this will help to keep everything clean. Divide the mixture evenly. Bake for 20-25 minutes until a skewer to the middle comes out clean. Transfer to a cooling rack.
- Make the frosting, in a stand mixer, soften the butter. Add in the cream cheese and beat again until smooth and combined. Mix in the cinnamon and vanilla with a couple of tablespoons of icing sugar. Gradually, add in the icing sugar and beat in between additions until all of it has been added.
- Using a star nozzle, fill a piping bag with the frosting, adding a good swirl of frosting to each of the cooled cupcakes. To finish, dust lightly with some cinnamon.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Cupcakes
- Method: Baking
- Cuisine: American