Pumpkin Cupcakes

Prep time:
25 min
Cook time:
25 min
Extra time:
50 min
Serves:
Makes approx 25

Ingredients

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 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
2 eggs, room temperature
180ml milk
250g pumpkin puree
Cinnamon cream cheese icing:
1 (200g) tub cream cheese, softened
50g butter, softened
350g icing sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Method

1. Preheat an oven to 190 C / Gas 5. Grease 24 muffin cups, or line with paper muffin cases. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder and bicarb; set aside.
2. Beat 110g of butter, caster sugar and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in colour. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the cupcake mixture into the prepared muffin cases.
3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the tins for 5 minutes before removing to cool completely on a wire rack.
4. While the cupcakes are cooling, make the icing by beating the cream cheese and 50g butter with an electric mixer in a bowl until smooth. Beat in the icing sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, ice with the cream cheese icing.

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