With it being mid October and Halloween on the horizon I thought I would have ago at baking some Pumpkin Spiced Cupcakes. I’ve never made these before (or anything with Pumpkin in actually) so I was slightly sceptical on how they would turn out. I know I like Pumpkin due to the amount of PSL’s I drink every year when October rolls around, but I was still apprehensive about how Pumpkin would work in a cupcake batter.
I got the recipe from here and I’ve also seen Zoella do a blog post on this recipe too so it must be a good’en! The recipe states that the whole process should take around 1 hour 40 minutes (although it can easily be done within an hour) and the batter will make 24 cupcakes. Now, I was only able to make 19 cupcakes but I did fill my paper cases with ALOT of batter so I could have easily made 24 if I wanted more.
The ingredients you’ll need for the cupcakes:
280g plain flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon of ground allspice
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon bicarbonate of soda
110g butter, softened
200g caster sugar
5 tablespoons brown soft sugar
250g pumpkin cooked and pureed
The ingredients you’ll need for the cream cheese frosting:
200g cream cheese
350g icing sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
I really like this recipe as most of the ingredients are things you’ll have lurking in the back of your cupboards, the only things I had to purchase was the pumpkin puree and the cream cheese. The recipe states you need 1/2 teaspoon of nutmeg and allspice, which I thought I had but turns out I didn’t so you can make the recipe without them. I did also buy the Halloween sprinkles but these are obviously completely optional and don’t make any difference to the taste of the cupcakes.
The recipe is as follows:
1. Preheat your oven to 190c or Gas Mark 5 and line your cupcake tins with paper cases. Sift together the flour, cinnamon, nutmeg, ginger, clove, all spice, salt, baking powder and bicarbonate of soda and set aside.
2. Beat together the butter, caster sugar and brown sugar with an electric mixer until its turned light and fluffy. Add the eggs 1 at a time allowing to blend into the mixture, then stir in the milk and the pumpkin puree. Stir in the previously set aside mixture until everything has been mixed evenly.
3. Bake in the oven for around 20-25 minutes or until lightly golden. Once removed from the oven cool on a wire rack.
4. While the cupcakes are cooling you can begin to make the frosting. Use the electric mixer to beat the cream cheese and the butter together. Once smooth, add in the icing sugar a little at a time until its all mixed together, you can then add the vanilla extract and cinnamon and ice the cupcakes once cool.
I iced my cupcakes with a piping bag and a nozzle (although it doesn’t look like it) but you could also just spread straight onto the cupcake with a spoon. I’m really not very good at icing with a piping bag but I thought I’d give it a shot! I only just about had enough frosting for the 19 cupcakes I made, there definitely wasn’t enough mixture for 24 cupcakes. I didn’t take any pictures of me actually making the cupcakes or icing them as I’m extremely messy when baking but here are a few more pictures of the finished result..
Has anyone else tried any Pumpkin related recipes? If so let me know by leaving a comment below!
Love Kirsty x