Pumpkin Cupcakes Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a cupcake tin with 12 paper cases.

In a large bowl whisk together the light brown soft sugar, eggs and vegetable oil.

Add the pumpkin puree and whisk in.

In another bowl stir together the self raising flour, baking powder, salt and all of the spices - cinnamon, ginger, nutmeg and mixed spice.

Add the flour mixture to the pumpkin mixture and whisk them together.

Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until they are golden brown and a thin skewer or cocktail stick inserted in the centre comes out clean. Put them on a cooling rack to cool completely.

To make the buttercream, mix together the butter, cinnamon, vanilla extract, milk and icing sugar with an electric whisk until smooth. If the buttercream is too stiff then you can add some more milk to it.

Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle (I used Wilton 2D). Or spread it on with a spoon.

Add fondant pumpkins or sprinkles if desired, then serve! Leftovers will keep in an airtight container in a cool place for 3 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens