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Pumpkin Cupcakes with Cream Cheese Frosting

September 23, 2013 By Kerry Cooks 7 Comments

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

 

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.
Does this look wrong?
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/

Pumpkin cupcakes with cream cheese frosting Pumpkin cupcakes with cream cheese frosting

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

Please make these one windswept autumn day…

x Kerry

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Filed Under: Baking Tagged With: autumn, baking, cupcakes, Halloween, pumkin, Pumpkin cupcakes

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Reader Interactions

Comments

  1. Liz @ I Heart Vegetables says

    September 25, 2013 at 12:22 pm

    I also wanted to ask you what recipe app you use! (Or maybe it’s not a plug in?) I love your recipe format!

    Reply
    • Kerry Cooks says

      September 25, 2013 at 1:39 pm

      Thanks Liz!! It’s called recipecard, it’s a free wordpress plugin – I really like it!

      Reply
  2. Kat says

    September 23, 2013 at 7:05 pm

    Yummy! Can’t wait to start baking with pumpkin again!

    Reply
  3. Liz @ I Heart Vegetables says

    September 23, 2013 at 1:29 pm

    Oh wow, the perfect fall treat!

    Reply
  4. Milk and Honey says

    September 23, 2013 at 8:03 am

    Yummy. I could eat one right now.

    PS I adore cupcakes made with oil rather than butter.

    Reply
    • Kerry Cooks says

      September 23, 2013 at 9:04 am

      Thank you! Yes I love the oil thing too – SO moist!

      Reply

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Cookie-dough addict, rainbow cake lover, friend to cats, never met a pizza I didn't like. VERY enthusiastic human. Homebody and adventurer. Nice to meet you!

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