It’s the final day of Pumpkin week and the last recipe is for Pumpkin Cupcakes with Cream Cheese Frosting. These are moist little cupcakes flavoured just the right amount of spices. Then they are topped with the best ever cream cheese frosting and just a little sprinkle of cinnamon.
You will need pumpkin puree to make these cupcakes and you can find out how to make this from scratch in this post.
I’ve used this cream cheese frosting before in my recipe for Guinness cake. It’s not got any butter, just cream cheese, cream and icing sugar with just a little corn flour to help stabilise it. This makes it so light and it goes perfectly with these spiced cupcakes.
I’ve really enjoyed pumpkin week this week and I still have 2 large pumpkins left so I’ll be making my pumpkin muffins and Pumpkin pie from last year over the weekend! Plus a big batch of my roast pumpkin soup!
My Cupcake Making Supplies!
So which has been your favourite recipe this week? Are you a savoury pumpkin or sweet pumpkin fan? Don’t forget that next week is #choctoberfest and I’ll be explaining all about it on Monday!
Lianne x
Pumpkin Cupcakes with Cream Cheese frosting
Ingredients
- 175 g butter softened
- 175 g caster sugar
- 3 eggs
- 1 cup (250ml) pumpkin puree
- 1/2 tsp mixed spice
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 175 g self raising flour
- 1 tsp baking powder
For the Cream Cheese Frosting
- 150 g cream cheese
- 75 g icing sugar
- 1 tsp corn flour
- 80 ml double cream
- extra cinnamon to sprinkle on top optional
Instructions
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Preheat your oven to 180c/160c fan oven and line a muffin tin with 12 cupcake cases. In a bowl, whisk together the butter and sugar until light and fluffy.
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Add in the eggs, pumpkin and spices and whisk again until well combined. Sift in the flour and baking powder and fold in to the mixture.
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Divide the mixture between the 12 cupcake cases and bake for 18-20 minutes until a skewer inserted in the middle cake comes out clean. Leave to cool in the tin for a couple of minutes and then transfer the cakes to a cooling rack and leave to cool completely.
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Add your cream cheese to a bowl and whisk until smooth. Sift in the icing sugar and cornflour and whisk again until combined. Finally, add in the double cream and whisk until it has thickened and is light and fluffy.
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Spoon the frosting onto the cupcakes and use the back of the spoon to spread over the cupcake. Finish the cakes with a little extra cinnamon sprinkled on the top and enjoy!
Pin Pumpkin Cupcakes with Cream Cheese Frosting to save them for later!
