Pumpkin & Ginger Cupcakes

  • Total Time

    • Prep Time

    • Bake Time

  • Serves



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.


  1. Preheat the oven to 190°C (Fan 170°C, Gas Mark 5).  Cream together the butter and sugar until the mixture is light and fluffy in appearance.

    • 200g Unsalted Butter (Softened)
    • 175g Unrefined Light Muscovado Sugar (We Like Billington's)
  2. Beat the eggs in one at a time. Add the stem ginger and the pumpkin to the mixture and stir until evenly blended.

    • 2 Large Free Range Egg(s)
    • 85g Stem Ginger (in Syrup)
    • 250g Pumpkin (Grated)
  3. Stir in the flour, baking powder and the spices. Fill the cupcake or muffin cases three quarters full with the mixture.

    • 200g Plain White Flour
    • 2 tsp Baking Powder
    • 1½ tsp Allspice
    • 1½ tsp Ground Ginger
    • ¼ tsp Ground Cloves
    • ¼ tsp Ground Nutmeg
  4. Bake for 25 minutes or until firm to the touch. Take out of the oven and transfer on to a cooling rack.

  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.

    • 125g Unsalted Butter (Softened)
    • A splash Milk (Whole)
    • 125g Cream Cheese
    • 225g Icing Sugar (we like Silver Spoon)
  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. Top the cupcakes with sliced stem ginger, crystallised ginger, a sprinkling of cinnamon or anything else that takes your fancy.

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