Pumpkin Cupcakes

  • Total Time

    40m
    • Prep Time

      20m
    • Bake Time

      20m
  • Serves

    12
  • Skill Level

    Easy
  • Dietary Needs

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These pumpkin cupcakes are a great autumn treat and perfect for Halloween parties.

Method

  1. Preheat your oven to 180°C (gas mark 4) and line a cupcake tin with 12 cupcake cases.

  2. Place the flour, sugar, baking powder, cinnamon and butter in a large bowl and beat together until you get a sandy consistency. Slowly pour in the milk whilst still beating until well mixed.

    • 120g Plain White Flour
    • 140g Unrefined Golden Caster Sugar (we like Billington's)
    • 1 tsp Baking Powder
    • ½ tsp Cinnamon
    • 40g Unsalted Butter (Softened)
    • 120ml Milk (Whole)
  3. Add the eggs, still mixing until the mixture is smooth and evenly mixed. Next stir in the pumpkin purée until just combined.

    • 2 Medium Free Range Egg(s) (Lightly Beaten)
    • 200g Pumpkin Purée (Tinned)
  4. Add the mixture to the cupcake cases until they are 2/3 full then place in the oven and bake for about 20 minutes until a skewer placed in the centre comes out clean. Remove from the oven and leave to cool before transferring them to a wire rack to cool completely.

  5. To make the cream cheese frosting, beat together the icing sugar and butter then add the cream cheese and beat until light and fluffy. Use a spoon or palette knife to spread the frosting onto the cupcakes. Finish with a sprinkling of ground cinnamon. Store in an airtight container and consume within 3-4 days.

    • 300g Icing Sugar (we like Silver Spoon)
    • 50g Unsalted Butter (Softened)
    • 125g Cream Cheese
    • A Sprinkling Ground Cinnamon

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