Wednesday, 1 November 2017 / Cambridge. UK

Pumpkin Spiced Cupcakes

Pumpkin Spiced Cupcakes

This is the first time I have baked with pumpkin. In fact, it's the first time I've ever used pumpkin in anything! I hadn't even tasted it until I baked these goodies last night... and I am so glad I did!

I am obsessed with anything spiced and I think Autumnal baking is the best because of it. The cake itself is so moist and the spices are just perfect mixed with the AMAZING cinnamon cream cheese frosting!

I stole the recipe from Zoella and she also did a really useful video using the recipe too. The recipe makes lots of cakes (24 to be precise) so I ended up bringing lots into work for Halloween and my colleagues loved them as much as I did!

So, let's get cracking:

Ingredients

For the cupcakes, you will need:
280g plain flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon bicarbonate of soda
110g butter (softened)
200g caster sugar
5 tablespoons brown soft sugar
2 eggs, room temperature
180ml milk
250g pumpkin, cooked and pureed

For the icing, you will need:
Cinnamon cream cheese icing
200g cream cheese (softened)
50g butter (softened)
350g icing sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Method:
1. Preheat the oven to 190C/Gas Mark 5 and line two muffin trays with cupcake cases.
2. Then, sift together the flour, spices, brown sugar, salt and baking powders into a bowl.
3. In an electric mixer, mix together the butter and sugars until they are incorporated and light and fluffy. Then add in the eggs, one at a time. Then stir in the milk and pumpkin puree (Zoella got her pumpkin from a jar but I used real pumpkin after we had carved them).
4. Then, add the dry ingredients in until it's all mixed in (try not to overmix it).
5. Add the mixture into the cupcake cases and pop them in the oven for about 20-25 minutes (or until they are golden brown).
6. Leave them to cool on a rack.
7. Whilst the cupcakes are cooling, you need to make the icing by adding the butter and cream cheese to your mixer and blending until smooth. Then, add the icing sugar a little bit at a time until it is all mixed in. Lastly, add the vanilla and cinnamon and beat until it's thick.
8. When the cupcakes are completely cool, it's time to ice the cakes (the fun part in my eyes)!

You will not regret baking these and, I can honestly say, I am so pleasantly surprised with how a 'pumpkin bake' turned out (as I was a little sceptical)!

Let me know how you get on if you give it a go and I'd love to see your photos so make sure to tag @oliviadedman on Instagram or Twitter!
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