Billington’s

Pumpkin and Ginger Cupcakes
Tried and tested

Pumpkin and Ginger Cupcakes

Recipe Submitted By: bakingmad

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

Preparation Time 10 minutes
Baking Time 25 minutes
Portions 20
Skill Level Easy
Average Rating 0 stars
 

Pumpkin and Ginger Cupcakes Ingredients

200 grams Butter Unsalted, softened
175 grams Unrefined Light Muscovado Sugar (Billington's) Unrefined Light Muscovado Sugar (Billington's)
2 Free Range Eggs Free Range Eggs
85 grams Stem ginger in syrup
250 grams Pumpkin Grated
200 grams Plain White Flour (Allinson Nature Friendly) Plain White Flour (Allinson Nature Friendly)
2 tsp Baking Powder
1.50 tsp Allspice
1.50 tsp Ground Ginger
0.25 tsp Ground Clove
0.25 tsp Glace Cherries (Billington's) ground nutmeg Glace Cherries (Billington's)
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Additional Ingredients

Icing

125 grams Butter
Milk Splash Milk
125 grams Cream Cheese Full Fat
225 grams Icing Sugar (Silver Spoon Homegrown) Icing Sugar (Silver Spoon Homegrown)
 

This recipe uses

  • Unrefined Light Muscovado Sugar (Billington's)
  • Free Range Eggs
  • Plain White Flour (Allinson Nature Friendly)
  • Glace Cherries (Billington's)
  • Milk
  • Icing Sugar (Silver Spoon Homegrown)

How to make Pumpkin and Ginger Cupcakes

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  1. Preheat the oven to 190c/fan 170c/gas mark 5 method tip
  2. Cream together the butter and sugar until the mixture is light and fluffy in appearance method tip
  3. Beat the eggs in one at a time method tip
  4. Add the stem ginger and the pumpkin to the mixture and stir until evenly blended
  5. Stir in the flour, baking powder and the spices method tip
  6. Fill the cupcake or muffin cases three quarters full with the mixture
  7. Bake for 25 minutes or until firm to the touch method tip
  8. Take out of the oven and transfer on to a cooling rack
  9. When the cakes are nearly cool start making the icing
  10. Cream together the butter, splash of milk and cream cheese. once blended, add the icing sugar and whisk together until smooth method tip
  11. If you prefer a thicker icing, add more icing sugar
  12. Spread sopme of the icing on top of your cupcakes using a spoon, or fill a piping bag and pipe a pretty swirl
  13. Top the cupcakes with sliced stem ginger, crystallisd ginger, a sprinkling of cinnamon or anything else that takes your fancy
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