Pumpkin Cupcakes!

MMMM. Cupcakes. Have I mentioned I like dessert? It's my favorite food group.

These are some yummy cupcakes. Extra bonus that it's not too sweet, in fact the pumpkin almost makes this taste healthy!

The recipe makes 24 cupcakes

280g plain flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon bicarbonate of soda
110g butter, softened
200g caster sugar
5 tablespoons brown soft sugar
2 eggs, room temperature
180ml milk
250g pumpkin puree

For icing:
8 tablespoons (1 stick/4 oz./113g) butter, at room temperature
3 cups confectioners' (icing) sugar, sifted
3 to 5 tablespoons milk
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon

1.Preheat an oven to 190 C / Gas 5. Grease 24 muffin cups, or line with paper muffin cases. I use silicon cupcake cases. They're great, no greasing or paper cases needed!

2.Sift together the flour, cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder and bicarb. Set aside.

3.Beat 110g of butter, caster sugar and brown sugar in a large bowl until light and fluffy. Mix in the eggs, one at a time. Stir in the milk and pumpkin puree.

4.Stir in the flour mixture, mixing until just incorporated. Don't overmix! Pour the cupcake mixture into the muffin cases.

5.Bake in the preheated oven for about 25 minutes, until golden and the tops spring back when lightly pressed. While the cupcakes are cooling, make the icing.

6.In a large bowl cream together the butter and vanilla. Blend in the sugar, a quarter at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy.

7.Cover the cupcakes with the icing, either by spreading it with a spoon, or you can put the icing in a small plastic bag and cut a bit off one tip.


Though I don't recommend putting on those little edible ball thingies. Cupcakes shouldn't be so crunchy!