Lightly spiced moist pumpkin cupcakes with a creamy light cinnamon cream cheese frosting are just heaven ( according yo my husband).
Christmas has come and gone, and with everyone still on their the News Years resolution I decided to make 'healthier' Pumpkin cupcakes for my work birthday cakes. That way they make up part of the five a day.
Pumpkin is such a great ingredient that can be used in a variety of recipes and so versatile. From pumpkin in savoury dishes to sweet. So this time I decided to branch out and try making some pumpkin spiced cupcakes with cinnamon cream cheese frosting.
These pumpkin cupcakes are super moist and can be made days ahead of time. I love how you can see the specs of cinnamon throughout the icing, not to mention the taste is amazing!
Adding an indulgent Chocolate Covered peanut - Peanut M&Ms to the top just adds the amazing flavours. However I ended going through 2 bags digging out all the brown ones! But there is no reason they have to same colour.
If you haven't yet ventured with Pumpkin ( I know it's very american) but you should definitely have ago. Has that perfect texture to moisten and lighten up a cake or bread.
Ingredients
Cake
100g Butter
100g Caster Sugar
100g Light Brown Sugar
2 Eggs
100ml Milk
150ml Pumpkin Puree
300g Self Raising Flour
1 Tsp Baking Powder
1/2 Tsp Salt
1 1/2 Tsp Pumpkin Spice
Frosting
50g Butter
100g Cream Cheese
1/2 Tsp Cinnamon
1/2 Tsp Vanilla
400g Icing Sugar
Peanut M&Ms
Add soften butter, brown sugar and caster sugar and cream together until light and fluffy.
Add eggs, milk and pumpkin puree and mix for a further minute, then add flour, pumpkin spice, baking powder and salt.
Mix until the flour is well incorporated.
Scoop batter into cupcake cases to about 2/3 full.
Bake in the oven at 170c for about 20-25 minutes until the tops spring back when lightly pressed.
While the cakes cool, add soften butter, cinnamon, vanilla and cream cheese then beat together for about a minute, please try not to over beat.
Add icing sugar to the cream cheese butter mixture.
Once all mixed and at piping consistency, if it's a little runny add a little more icing sugar if too thick then add a few drops of milk, then fill up a piping bag with a star nozzle.
Pipe the cream cheese frosting over the cupcake and finish with a peanut M&M.
Pumpkin Cupcakes and Cinnamon Cream Cheese Frosting
Lightly spiced pumpkin cupcakes with creamy cinnamon cream cheese frosting