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Pumpkin spice cupcakes

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Pumpkin spice cupcakes

Name: Pumpkin spice cupcakes
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 12
Ingredients: 140g butter softened; 120g golden caster sugar; 2 eggs; 1 tsp vanilla extract; 140g self-raising flour; 2 tbsp pumpkin spice mixture or you can make your own (see 'goes well with'); 2-3 tbsp milk plus extra for the icing if needed; 100g unsalted butter softened; 100g icing sugar sieved; ½ tbsp pumpkin spice mixture; 200g full-fat soft cheese

Liberty Mendez

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Serves 12

Easy

Prep: 25 mins

Cook: 15 mins

plus cooling

A star rating of 4.8 out of 5.21 ratingsRate

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Rustle up a batch of these moreish pumpkin spice cupcakes as a treat in the autumn. Top with cream cheese icing and dust with extra pumpkin spice

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the sponge

140g butter

softened
120g golden caster sugar
2 eggs
1 tsp vanilla extract
140g self-raising flour
2 tbsp pumpkin spice mixture

or you can make your own (see 'goes well with')
2-3 tbsp milk

plus extra for the icing if needed

For the icing

100g unsalted butter

softened
100g icing sugar

sieved
½ tbsp pumpkin spice mixture
200g full-fat soft cheese

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Nutrition: Per serving

kcal328
fat22g
saturates13g
carbs30g
sugars21g
fibre1g
protein3g
salt0.61g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with cupcake cases. Beat the butter and sugar together using an electric whisk until the mixture is light and fluffy, scraping down the edges to combine. Gradually beat in the eggs and vanilla.
step 2

Fold in the flour and pumpkin spice, followed by the milk, and combine until you have a smooth batter. Using a tablespoon, divide the mixture between the cupcake cases, around two-thirds full. Bake for 12-15 mins – they should be firm to the touch and slightly golden brown. Cool in the tin for 5 mins, then lift them out gently onto a wire rack and leave to cool completely.
step 3

Meanwhile, make the cream cheese icing. Using a stand mixer or electric whisk, beat the butter, icing sugar and pumpkin spice mix together until it turns smooth and pale, about 1-2 mins. Add the soft cheese and whisk for a further 3-4 mins until it thickens – it will turn runny and then thicken up again.
step 4

You can either put the icing into a piping bag and pipe it in a circle on top of the cooled cupcakes, or spoon it on top of the cupcakes and swirl it with the back of a spoon. Dust with extra pumpkin spice, if you like.

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A star rating of 4.8 out of 5.21 ratings

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