Pumpkin Spice Cupcakes With Buttercream Frosting Recipe
A perfect blend of pumpkin puree, aromatic spices, and a rich, creamy topping, these treats offer a delightful symphony of flavors, creating a sweet escape to fall bliss in every decadent bite.
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cupcake Tray
- Paper Cupcake Cases
- Sifter or Sieve
- Wooden spoon or spatula
- Cooling rack
- Electric mixer
- Piping Bag and Tips (optional)
- Toothpick or Cake Tester
- Knife or Offset Spatula
Ingredients
- 175 grams of light brown soft sugar
- 100 milliliters of vegetable oil
- 2 large eggs
- 200 grams of pumpkin puree
- 200 grams of self-raising flour
- ½ teaspoon of baking powder
- A pinch of salt
- 1 teaspoon of cinnamon
- ½ teaspoon of mixed spice
- ¼ teaspoon of ground ginger
- ¼ teaspoon of nutmeg
- 200 grams of unsalted butter, softened
- 400 grams of icing sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon
- 2 tablespoons of milk
Instructions
- Begin by preheating your oven to 180°C (160°C for fan ovens) and line a cupcake tray with paper cases.
- In a mixing bowl, combine the light brown sugar, vegetable oil, and eggs. Whisk them together until the mixture becomes smooth and well incorporated.
- Gently fold in the pumpkin puree, infusing the batter with that unmistakable autumn essence.
- In a separate bowl, sift together the self-raising flour, baking powder, salt, cinnamon, mixed spice, ground ginger, and nutmeg. Gradually incorporate the dry mixture into the wet ingredients, stirring until a smooth batter forms.
- Spoon the batter into the prepared cupcake cases, filling each one about two-thirds full. This allows room for the cupcakes to rise beautifully in the oven.
- Place the cupcake tray in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Once baked, transfer the cupcakes to a wire rack to cool completely.
- In a mixing bowl, beat the softened butter until it becomes light and fluffy.
- Gradually sift in the icing sugar, combining it with the butter to create a smooth, creamy consistency.
- Add vanilla extract, cinnamon, and milk to the butter and sugar mixture. Beat the ingredients together until the frosting achieves a luscious texture.
- Once the cupcakes are completely cooled, generously frost each one with the prepared buttercream. You can use a piping bag for a professional touch or simply spread it with a knife for a rustic feel.