Pumpkin cupcakes - recipe

Pumpkin cupcakes

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For the cream cheese frosting

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  1. 1

    Preheat your oven to 180°C (gas mark 4) and line a cupcake tin with 12 cupcake cases.

  2. 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. 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. 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. 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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