Pumpkin Spiced Cupcakes
From Ainsley’s Good Mood Food, ITV
These tasty and moist cupcakes are simple to make and packed full of delicious pumpkin spice. Great with a coffee or cup of tea for an afternoon treat.
Preheat the oven to 200c/180Fan/Gas 6. Line a 12 hole muffin tin with cases.
In a bowl whisk together the melted butter, pumpkin puree and eggs.
In a separate large bowl mix all of the dry ingredients together. Pour the pumpkin mixture onto the dry ingredients and mix until thoroughly combined.
Divide between the cases and bake for 15 minutes until risen and golden brown. Remove from the muffin tin and leave to cool on a wire rack.
Using a stand mixer with a paddle attachment or a hand-held electric whisk, beat the butter and icing sugar together until combined and smooth. Add the cream cheese and beat until thoroughly incorporated. Increase the speed and mix for 5 minutes until light and fluffy. Spoon or pipe onto the cooled cupcakes and dust with a little cinnamon.
- For the Cupcakes
- 125g butter, melted
- 225g pumpkin puree, from a tin
- 2 large eggs
- 250g plain flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 80g golden caster sugar
- 80g soft light brown sugar
- For the Topping
- 50g unsalted butter
- 300g icing sugar sieved
- 125g cream cheese
- a little ground cinnamon, for dusting