Pumpkin Spice Cupcakes
Serves : 24 mini cupcakes
Super cute and super easy mini pumpkin spice cupcakes, with a delicious cream cheese frosting to top. Make the perfect fall treat and holiday dessert!
Ingredients
For the Cupcakes
- 150 g Butter Unsalted
- 150 g Light Soft Brown Sugar
- 3 Eggs Medium
- 1 tbsp Treacle or Dark Corn Syrup
- 1 tsp Vanilla Extract
- 150 g Self-Raising Flour or Cake Flour
- 2 tsp Pumpkin Spice Mix
- 1 tsp Baking Powder
For the Frosting
- 100 g Cream Cheese Full Fat
- 50 g Butter Unsalted
- 300 g Icing Sugar or Powdered Sugar
- 1 tsp Vanilla Extract
- Orange Food Colouring Gel
To Decorate
- Green Fondant or Sugarpaste
Instructions
- To make the cupcakes: Preheat oven to 170C and line a mini cupcake tray with 24 mini cupcake cases.
- Using a stand mixer with the paddle attachment, beat the butter until softened. Alternatively, you can make the cake batter, in a large mixing bowl, by hand or with an electric hand whisk.
- Add the light brown sugar to the softened butter and cream until light and fluffy. Add the eggs, one at a time, to the creamed mixture. Beat well between adding each egg. Add the treacle or dark corn syrup, and vanilla extract then mix until well combined.
- Sift the flour, pumpkin spice mix and baking powder together, and add to the mixture. Gently mix together until the cake batter is soft and smooth.
- Use 2 teaspoons to divide the batter between the cupcake cases, approximately 1.5 spoons per case.
- Bake for 12-15 minutes, or until a toothpick inserted comes out clean. Leave to cool on a wire rack.
- To make the cream cheese frosting: In a large bowl or stand mixer, beat the butter until soft. Add half of the icing sugar, vanilla extract and cream cheese. Beat until smooth.
- Add the orange food gel, remaining icing sugar and cream cheese. Beat until smooth. Be careful not to overbeat the frosting as the cream cheese will slacken and maybe runny when piping.
- To decorate the cupcakes: Fill a piping bag fitted with a round nozzle with the frosting. Pipe the frosting onto the cupcakes and then finish off with a stem and vine made from the green sugar paste.
Notes
- If you prefer, you can use this recipe to make regular sized cupcakes - this will make 6-8 cupcakes.
- The cupcakes will keep up to 3 days in an airtight container.
Nutrition
Serving: 1cupcakeCalories: 181kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 43mgSodium: 83mgPotassium: 63mgFiber: 1gSugar: 19gVitamin A: 294IUCalcium: 27mgIron: 1mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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