Friday 23 October 2015

Pumpkin Spice Cupcakes

Guys, have you heard? It's Autumn
In case you missed all the tweets. Bloggers love autumn...

Its all about berry lips and pumpkin spice err'thing aaaaall day. 
So go put on your roll neck, slap on some MAC Diva and gold eyes and sip your PSL, this is hashtag basic bitch territory and I love it.

I love these cupcakes so much. The perfect amount of pumpkin flavour with all the autumn spices. YES. I would literally cover everything I eat in ginger and cinammon if that wasn't so disgusting.They are so soft and not at all dense like I expected them to be, as so many pumpkin desserts are and pair so well with subtly spiced cream cheese buttercream.

I actually used to kind of hate cream cheese frosting until I made this one. I don't know what's different about it but it's pretty special. Make it and see for yourself.

I promise I'm not lying.


Teeny, weeny homemade fondant pumpkins? I clearly had too much time on my hands BUT LOOK. Awwww.

Ingredients (yeilds approx18)
225g self-raising flour, sifted
1 tsp baking powder  
1/4 tsp baking soda  
120ml vegetable oil  
200g granulated sugar  
100g brown sugar
175g pumpkin puree  
2 eggs  
1 tsp vanilla bean paste 
1 tsp ginger  
1/2 tsp cinnamon
1/2 tsp mixed spice

150g butter, softened  
75g cream cheese  
250g icing sugar  
1 tsp vanilla bean paste
1/4 tsp cinnamon

Preheat the oven to 170c and prepare a muffin tray.
Sift the flour, baking powder, soda and spices into a large bowl and mix. In a separate bowl, mix both sugars and oil until combined. Beat in the eggs one at a time before adding the pumpkin and the vanilla. Mix well.
Gradually pour the dry ingredients into the wet. Mix until *just* combined. Be careful not to overmix!

Fill each case to 2/3 full. Bake for 15-18 minutes or until a skewer inserted in to the middle comes out clean.

While cooling, prepare the frosting. Beat the butter and the cream cheese together and gradually sift in the icing sugar and cinnamon until you reach your desired consistency and pipe or spread onto the cooled cupcakes. (I used a Wilton 1M here).

Topping with mini pumpkins not compulsory but adorable and advised.



  1. I am soooo going to try and make these Monday! Although I have never tasted anything with pumpkin in my life! So this should be a riveting experience for me ha!
    Oh and I love the teeny pumpkins!! xx

  2. I used the exact same recipe for my *1st* attempt and they exploded in the oven (because I put buttercream in the middle) :)
    Yours put mine to shame, haha! They look lovely nonetheless. xx

    Kathryn | Chapters of Kat

    1. Buttercream in the oven is probably a bit of a risky move haha! Thank you so much, I love the look of yours, the sprinkles are adorable :)

  3. These look so great! Wish I had time to bake because i would of attempted to of made these x

    1. Thank you!! There's always time to bake hehe, it's how I spend my down time :)

  4. These are ace!! I did pumpkin soup this year, but next year it's gonna have to be something sweet! xx

    1. Thanks lovely! Sweet over savoury any day!!

  5. I love everything about the fall including all the amazing fall related things fellow bloggers post. I also love baking so this was a double win for me. Those cupcakes look so good! I must take a stab at making them myself!

    - Damarcia
    Amour Marci


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