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Three cupcakes in green cases on a plate Tried & Tested

Pumpkin and ginger cupcakes

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1 stars based on 1 ratings

Very moist, these cupcakes have a light, almost melt-in-the-mouth and you’ll find them difficult to leave alone. The pumpkin makes them perfect for an autumn treat.

Key Information

  • Prep:
  • Bake:
  • Serves:20
  • Skill level:easy

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Ingredients

For the cupcakes

  • 200g 7⅛ oz Butter (unsalted) softened
  • 175g 6¼ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 2 2 Egg(s) (free range)
  • 85g 3 oz Stem ginger in syrup
  • 250g 8⅞ oz Pumpkin grated
  • 200g 7⅛ oz Plain white flour (we use Allinson) Plain white flour
  • 2tsp 2tsp Baking powder
  • 1½tsp 1½tsp Allspice
  • 1½tsp 1½tsp Ginger (ground)
  • ¼tsp ¼tsp Cloves (ground)
  • ¼tsp ¼tsp Nutmeg (ground)

For the cream cheese icing

  • 125g 4½ oz Butter (unsalted)
  • Milk (whole) splash
  • 125g 4½ oz Cream cheese
  • 225g 8 oz Icing sugar (we use Silver Spoon) Icing sugar

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 190c (fan 170c, gas mark 5).  Cream together the butter and sugar until the mixture is light and fluffy in appearance.

    Ingredients for this step

  2. Classic mode Step 2

    Beat the eggs in one at a time. Add the stem ginger and the pumpkin to the mixture and stir until evenly blended.

    Ingredients for this step

    • 2 2 Egg(s) (free range)
    • 85g 3 oz Stem ginger in syrup
    • 250g 8⅞ oz Pumpkin grated
  3. Classic mode Step 3

    Stir in the flour, baking powder and the spices. Fill the cupcake or muffin cases three quarters full with the mixture.

    Ingredients for this step

    • 200g 7⅛ oz Plain white flour (we use Allinson) Plain white flour
    • 2tsp 2tsp Baking powder
    • 1½tsp 1½tsp Allspice
    • 1½tsp 1½tsp Ginger (ground)
    • ¼tsp ¼tsp Cloves (ground)
    • ¼tsp ¼tsp Nutmeg (ground)
  4. Classic mode Step 4

    Bake for 25 minutes or until firm to the touch. Take out of the oven and transfer on to a cooling rack.

  5. Classic mode Step 5

    When the cakes are nearly cool start making the icing. Cream together the butter, splash of milk and cream cheese. Once blended, add the icing sugar and whisk together until smooth. If you prefer a thicker icing, add more icing sugar.

    Ingredients for this step

    • 125g 4½ oz Butter (unsalted)
    • 125g 4½ oz Cream cheese
    • Milk (whole) splash
    • 225g 8 oz Icing sugar (we use Silver Spoon) Icing sugar
  6. Classic mode Step 6

    Spread some of the icing on top of your cupcakes using a spoon, or fill a piping bag and pipe a pretty swirl.

  7. Classic mode Step 7

    Top the cupcakes with sliced stem ginger, crystallisd ginger, a sprinkling of cinnamon or anything else that takes your fancy.