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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!