Pumpkin cupcakes - recipe

Ingredients

Recipe , Pumpkin , Cupcake

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1

Preheat your oven to 180°C (gas mark 4) and line a cupcake tin with 12 cupcake cases.
2
Place the flour, sugar, baking powder, cinnamon and butter in a large bowl and beat together until you get a sandy consistency. Slowly pour in the milk whilst still beating until well mixed.

For this step you'll need:
- 120g Plain white flour
- 140g Unrefined golden caster sugar
- 1tsp Baking powder
- ½tsp Cinnamon
- 40g Butter (unsalted) softened
- 120ml Milk (whole)
3
Add the eggs, still mixing until the mixture is smooth and evenly mixed. Next stir in the pumpkin purée until just combined.

For this step you'll need:
- 2 Egg(s) (free range) medium, beaten
- 200g Pumpkin puree tinned
4

Spoon into the cupcake cases until they are 2/3 full then place in the oven and bake for about 20 minutes until a skewer placed in the centre comes out clean. Remove from the oven and leave to cool before transferring them to a wire rack to cool completely.
5
To make the cream cheese frosting, beat together the icing sugar and butter then add the cream cheese and beat until light and fluffy. Use a spoon or palette knife to spread the frosting onto the cupcakes. Finish with a sprinkling of ground cinnamon. Store in an airtight container and consume within 3-4 days.

For this step you'll need:
- 300g Icing sugar
- 50g Butter (unsalted) softened

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