Pumpkin Cupcakes with Cream Cheese Frosting

 I love autumn. The promise of a new season is in the air – sunlight washed out and casting long shadows, cool evenings, misty mornings, and lots of jumpers and scarfs.  These cupcakes are autumn, perfectly encapsulated in cake. The warming spices of cinnamon, ginger and clove and delicious warmth of the pumpkin cupcakes pair with the cool tangy taste of the cream cheese frosting so well.

This is an easy, straightforward recipe – simply mixing your dry ingredients and then combining with the wet. It produces an amazingly moist cupcake that a friend of mine described as the best cupcake she’s ever eaten – they really are bursting with flavour. I topped mine with sprinkles, a dash of cinnamon, and some crumbled pumpkin cupcake – you can also leave them bare – whatever makes you happy.

You can buy canned pumpkin online or at Ocado or Waitrose if you happen to do your shopping with them! This cupcake recipe would also be delicious with maple spiked cream cheese frosting such as this one by Ina Garten. I’d recommend using my cream cheese frosting recipe given below, and then adding a tablespoon or so of pure maple syrup and topping with some chopped roasted pecans. Mmmmm!

Pumpkin Cupcakes with Cream Cheese Frosting

2013-09-07 09:26:43

Serves 24

Gorgeously moist and autumnal, lightly spiced Pumpkin Cupcakes with Cream Cheese Frosting

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Prep Time

15 min

Cook Time

20 min

Total Time

50 min

Prep Time

15 min

Cook Time

20 min

Total Time

50 min

200 calories

25 g

31 g

10 g

2 g

1 g

47 g

165 g

15 g

0 g

9 g

Nutrition Facts

Serving Size

47g

Servings

24

Amount Per Serving

Calories 200

Calories from Fat 92

% Daily Value *

Total Fat 10g

16%

Saturated Fat 1g

5%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 31mg

10%

Sodium 165mg

7%

Total Carbohydrates 25g

8%

Dietary Fiber 0g

2%

Sugars 15g

Protein 2g

Vitamin A

1%

Vitamin C

0%

Calcium

2%

Iron

2%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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For the cupcakes

1. 300g plain flour
2. 2 tsp ground cinnamon
3. 1 tsp ground ginger
4. 1 tsp ground nutmeg
5. 1/2 tsp ground allspice
6. 150g light brown sugar
7. 200g caster sugar
8. 1 tsp baking powder
9. 1 tsp salt
10. 1 tsp bicarbonate of soda
11. 240ml vegetable oil
12. 4 eggs
13. 1 tbsp vanilla bean paste
14. 1 can pumpkin puree
15. For the frosting: See my foolproof cream cheese frosting post (link below)

Instructions

1. First, preheat your oven to 180C/gas 4/350F and prepare two cupcake tins with liners. I used a mixture of autumnal/Halloween colours.
2. Then, in a large bowl, sift in your dry ingredients, including the flour, salt, and spices. In another bowl or jug, measure out your oil and whisk in the four eggs until they're combined. Add the vanilla bean paste.
3. Combine your wet and dry ingredients in a large bowl until just mixed - don't overbeat. Resist the urge to eat all of the batter (if you can!). Scoop around 2 heaped tablespoons of mixture into each cupcake case, and pop into the oven for bake for 20-25 minutes, until the tops are lightly browned and spring back to the touch.

By Martha Stewart

Adapted from Martha Stewart Online

beta

calories

200

fat

10g

protein

2g

carbs

25g

more

Adapted from Martha Stewart Online

Kerry Cooks https://kerrycooks.com/

 Here’s the recipe for my foolproof cream cheese frosting!

Please make these one windswept autumn day…

x Kerry

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