I recently made these Pumpkin Cupcakes and I just had to share them with you! Whether you are a fan of Halloween or not these are the perfect cupcakes for Autumn/Fall although I would be tempted to make them year-round! They are absolutely perfect served with a cup of tea for a decadent little treat to warm you up.
This recipe was taken from the Hummingbird Bakery Cookbook – my baking bible!
Makes 12 Cupcakes
120g plain or all-purpose flour
140g caster or fine sugar
1 tbsp baking powder
1 ½ tsp cinnamon, plus extra for sprinkling
a pinch of salt
40g unsalted butter, softened to room temperature
2 large eggs
200g tinned pumpkin puree
Cream Cheese Icing:*
315g icing sugar sifted
50g unsalted butter, at room temperature
125g cold cream cheese
To Decorate (optional):
Preheat your oven to 170C/ 325F/ GM 3 and line a cupcake tin with medium sized paper cases.
Place the flour, sugar, baking powder, cinnamon, salt and butter into the bowl of a KitchenAid (or other freestanding mixer) and using the paddle attachment mix slowly until everything is combined and you have a sandy consistency (if you don't have a KitchenAid use a hand-held electric beater). While the mixer is running, slowly pour in half of the milk and mix until it's just incorporated. Add the eggs to the remaining milk along and continue beating until it's mixed in. Scrape down the sides of the bowl to make sure everything is properly mixed but be careful not to over beat the mixture. Add the pumpkin puree and mix on a low speed until evenly combined. (The original recipe says to stir the puree by hand, but I found it a lot easier to evenly disperse it using the mixture – just keep it on low speed. If you prefer however just use a spoon or spatula to gently mix it in.)
Evenly spoon the cake mixture into the cupcake cases and bake for 20-25 minutes until the sponge bounces back when touched (the recipe states 20 minutes – mine take 25, perhaps even a couple more but it will depend on your oven and where you live) and a skewer comes out clean with put into the centre of the cake. Leave to cool for a few minutes then transfer the cupcakes onto a wire rack.
While the cupcakes are cooling make the icing. Sift the icing sugar into the bowl of a free-standing mixture or large bowl, then add the butter and beat on a low setting until it comes together. Turn the speed up a little and continue beating until it is well mixed. Add all of the cream cheese and mix until it is well combined and smooth, then turn up to a higher setting and beat for roughly 5 minutes until the icing is light and fluffy. Be careful not to overbeat the mixture though as it can turn runny quickly!
Once the cupcakes are completely cold decorate them with the icing then finish with a light sprinkling of cinnamon or if you are making them for Halloween, some Halloween inspired sprinkles or other decorations.
*I have added a little extra sugar to the cupcakes as we find it needs a touch more sweetness to it. If, however you prefer your cream cheese icing to have a bit of tang to it then use 300g of icing sugar instead.