This is a recipe that I tried over the weekend along with one other, soon to follow. I bought a pumpkin impulsively and set about creating a couple of ideas. These spiced pumpkin cupcakes make a welcome sweet treat, perfectly finished by the citrus laced cream cheese icing.
At this time of the year, I find myself using warming spices more and more in both sweet and savoury dishes. I start buying more nuts too. I like to have a few to hand to add to wintry salads, breads, cakes and to sprinkle on top of baked pudding for crunch.
These cupcakes are based on a simple throw everything into a bowl and mix school of cooking. No previous baking experience required. Just a love of good cake.
Here are some of my previous pumpkin & squash recipes which may have you buying one pumpkin for carving and one for cooking with. My next pumpkin recipe will be a perfect accompaniment to the savoury dishes listed below.
- 225g caster sugar,
- 225g light muscovado sugar,
- 525g plain flour,
- 2tsp bicarbonate of soda,
- 1/2tsp salt,
- 2tsp ground cinnamon,
- 2tsp ground nutmeg,
- 1/2tsp allspice powder,
- 4 medium eggs whisked,
- 240ml sunflower oil,
- 120ml water,
- 450g cooked mashed pumpkin, (cooked in small cubes in a microwave for 15 minutes with a splash of water, then drained & mashed)
- Zest of 1 orange,
- 75g mixed dried berries (I used dried cherries, cranberries, blueberries & golden sultanas)
- For the icing, enough to ice 12 cupcakes 🙂
- 120g unsalted butter at room temperature,
- 120g sifted icing sugar,
- 1tsp vanilla bean paste,
- 2tbsp cream cheese,
- Zest of 1 orange.
- Pre heat the oven to 180 degrees,
- Line a 12 hole muffin tin with paper cupcake cases,
- Put the sugars, flour, bicarb of soda, spices and salt into a large mixing bowl,
- Add in the whisked eggs, oil, water, mashed pumpkin, orange zest. Mix thoroughly before folding in the dried berries,
- Pour half the cake batter into the 12 cupcake cases. Reserve the other half of the batter to make a traybake cake or cook a further 12 cupcakes if you prefer smaller cakes. The traybake will also take 25 minutes to cook,
- Let the cakes cool completely before icing.
- For the icing:)
- Whip the butter with the vanilla until it is light and fluffy,
- Add in the icing sugar and whisk this in using an electric hand whisk or food processor,
- Fold in the orange zest and the cream cheese,
- Use to top the cooled cakes,
- This icing recipe covers 12 cupcakes so double up the recipe if you are covering all 24, or the 12 cupcakes and the tray bake.
- This mixture makes either 12 cupcakes and 1 tray bake or 24 cupcakes. You could freeze 12 of the cupcakes if you do not need them or make a traybake with the other half of the mixture and freeze that for a later date.