a cake for the weekend :: spiced pumpkin cupcakes




spiced pumpkin cupcakes :: circle of pine trees blog

Every year, I make spiced pumpkin cupcakes using the flesh from the hollowed-out Halloween pumpkin. Every year, I am reminded of just how completely scrumptious they are and vow to make them again before next Halloween. Every year, as soon as they have been eaten up, I forget all about them until the following October. Perhaps, in our house, they are destined to be an annual treat. My husband, not usually a cupcake fan, adores these.

You don’t have to wait until next Halloween, though. In the absence of any leftover pumpkin, they work just as well with squash. Should you come across a can of pumpkin puree in the supermarket one day, you must buy it, take it home, and make a dozen of these.

Spiced Pumpkin Cupcakes

{Makes 12-15 cupcakes}

For the cakes:

1.5 cups plain flour

3/4 teaspoon baking powder

3/4 teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

125g (half a pack) butter, melted and cooled slightly

1 cup sugar

1 cup pumpkin puree (you can use canned puree, but I steam the flesh of a small pumpkin or squash and then puree it in the food processor)

3 large eggs

1/4 cup crystallised ginger cut into small pieces (optional)

For the cream cheese icing:

100g cream cheese

65g (quarter of a pack) butter, at room temperature

1 teaspoon vanilla extract

1 and 1/2 cups icing sugar


Heat the oven to 325F/ 170c

Line a muffin tin with paper cases (you may need a second tin with a further 3 or so cases).

Sift the flour, baking powder, bicarbonate of soda and spices into a bowl and set aside.

In a large bowl, use an electric mixer (or a wooden spoon) to beat the butter, sugar and pumpkin until smoothly blended.

Add the eggs one at a time, beating after each addition and then stir in the crystallised ginger (if using).

Gently fold in the flour mixture until incorporated.

Fill each paper case with 1/4 cup of batter.

Bake for 25 minutes or until the tops feel firm and a cocktail stick inserted into the centre comes out clean.

Cool on a wire rack.

To make the cream cheese icing, beat together the cream cheese, butter and vanilla until smooth and thoroughly blended.

Sift in the icing sugar and mix until smooth, then beat for a further minute or so to lighten the icing.

Once the cakes are cool, spread the icing on top.

[Recipe adapted from Cupcakes by Elinor Klivans]


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