Get in the cosy autumn spirit with these pumpkin spiced cupcakes! Follow our easy recipe to make your own and enjoy a warm and taste treat this season.
Prep time: 25 mins
Cook time: 15 mins (plus cooling)
Makes: 12 cupcakes
- 140g soft butter
- 120g golden caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 140g self-raising flor
- 2 tbsp pumpkin spice mixture or you can make your own
- 2-3 tbsp milk, plus extra for the icing if needed
- 100g soft, unsalted butter
- 100g icing sugar, sieved
- ½ tbsp pumpkin spice mixture
- 200g full-fat soft cheese
Step 1: Start by heating your oven to 180C/160C fan/gas 4 and then line a 12-hole muffin tin with cupcake cases. Beat the butter and sugar together until light and fluffy, scraping down the edges to combine (we recommend using our MixStar Stand Mixer). Now gradually beat in the eggs and vanilla.
Step 2: Now gently fold in the flour and pumpkin spice, followed by the milk, and combine until you have a smooth batter. Using a tablespoon, divide the mixture between the cupcake cases and bake for around 12-15 mins. Once they are baked, they should be firm to the touch and slightly golden brown. Let them cool in the tin for 5 mins before lifting them out and placing on a wire rack to cool completely.
Step 3: Meanwhile, time to make the cream cheese icing! Using the Morphy Richards MixStar Stand Mixer, beat the butter, icing sugar and pumpkin spice mix together until smooth and pale (this should take around 1-2 mins). Now add the soft cheese and whisk for a further 3-4 mins until it thickens – don't worry, it look a little runny before it begins to thicken up again.
Step 4: To decorate your cupcakes, either put the icing into a piping bag and pipe it in a circle on top of the cooled cupcakes, or spoon it on top of the cupcakes and swirl it with the back of a spoon. Sprinkle with extra a little extra pumpkin spice to finish!
Recipe inspired by BBC Good Food