Pumpkin Spice Cupcakes 🍁

Thought I’d do something a little different this week! With October just around the corner, I thought it would be a great idea to start trying out some autumn inspired recipes! I tried this recipe for the first time yesterday and have to admit, it is heavenly! My flatmates thought they were to die for – I’m in London for most of today so hoping they don’t eat them all before I get back! 🤞🏼 I got the recipe from Zoella’s blog from a couple of years back and sort of adapted it a bit but they turned out amazingly.

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Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Icing

Ingredients for cupcakes 

  • 280g plain flour
  • 1 tsp of ground cinnamon
  • 1/2 tsp of ground nutmeg
  • 1/2 tsp of ground ginger
  • 1/2 tsp of ground cloves
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 110g of butter, softened
  • 200g caster sugar
  • 5 tbsp soft Brown sugar
  • 2 eggs
  • 180ml milk
  • 250g puréed pumpkin (on Zoellas blog she cooked and puréed a pumpkin but I just bought pumpkin mate from Sainsbury’s and it worked really well!)

Ingredients for Icing

  • 200g cream cheese
  • 50g butter
  • 350g icing sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon

Method

Preheat the oven to 190oC. It makes quite a lot, so make sure you have lots of muffin cases – I think I made almost 24 in total! I got mine from Waitrose and were just simple white cupcake cases.

To make the cupcakes, sift together the flour, spices, salt, bicarbonate of soda and baking powder into a medium sized bowl. Using an electric hand whisk, mix together the softened butter and sugar until they are completely mixed in. It should be quite light and fluffy, at which point add in the eggs, one at a time. Stir in the milk and the pumpkin puree. At this point I think my mix curdled a bit and resembled something that I can only describe as vom, but after googling it apparently once its baked, it will be fine so I just carried on the recipe – do not despair, it will be fine!

Then add in the dry ingredients from the other bowl until it’s all just mixed in. I used a tbsp measuring spoon to delve out the cupcake mix into the cases just so they were all relatively equal. Pop them in the oven for about 20-25 minutes, until they are golden brown. Then leave them to cool.

While the cupcakes are cooling, using the electric whisk, combine the butter and cream cheese to form a smooth paste. Add the icing sugar a little bit at a time until it is all mixed in, after which add the vanilla extract and cinnamon. Combine this until it’s thick and creamy. When the cupcakes are completely cool, ice the cakes. I used a piping bag to do this just so it looked a little tidier and pretty, but it is also fine to spread the icing on with a knife. I used some gold ball sprinkles for decoration on the cupcakes as a little autumnal touch and a little-added crunch!

 

They turned out so well and were such a pleasure to make, so easy and relatively quick, they are the perfect treat for an autumn weekend or evening. They went down a treat and my flatmates absolutely loved them! Let me know what you think in the comments below and send me a picture on Instagram or Facebook of your attempts at this recipe!

 

4 thoughts on “Pumpkin Spice Cupcakes 🍁

  1. OMG! I need to try these immediately! Thank you for a fantastic autumn recipe!

    Like

    1. You’re welcome!!!! They are incredible, definitely a recipe to try!!

      Liked by 1 person

  2. These look great! I’m yet to make anything pumpkin spice flavoured, I might have to give these a go 🙂

    Liked by 1 person

  3. Loved your recipe 🙂

    Like

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