Spiced pumpkin cupcakes recipe
A delicious treat just in time for Halloween.
Recipe by Nicola Millbank, AKA Milly Cookbook. For more information and additional recipes, see millycookbook.com
Ingredients
- 40 g unsalted butter, room temperature
- 120 plain flour
- 140 g caster sugar
- 1.5 tsp baking powder
- 120 ml milk
- 1 egg
- 1 tsp ground all spice
- 1 tsp vanilla paste
- 1 small munchkin pumpkin, finely grated
- 1.4 oz unsalted butter, room temperature
- 120 plain flour
- 4.9 oz caster sugar
- 1.5 tsp baking powder
- 4.2 fl oz milk
- 1 egg
- 1 tsp ground all spice
- 1 tsp vanilla paste
- 1 small munchkin pumpkin, finely grated
- 1.4 oz unsalted butter, room temperature
- 120 plain flour
- 4.9 oz caster sugar
- 1.5 tsp baking powder
- 0.5 cup milk
- 1 egg
- 1 tsp ground all spice
- 1 tsp vanilla paste
- 1 small munchkin pumpkin, finely grated
- 80 g unsalted butter, room temperature
- 160 g icing sugar
- 1 tsp ground cinnamon
- 1 tbsp honey
- 1 Orange food colouring
- 1 Edible glitter to garnish
- 2.8 oz unsalted butter, room temperature
- 5.6 oz icing sugar
- 1 tsp ground cinnamon
- 1 tbsp honey
- 1 Orange food colouring
- 1 Edible glitter to garnish
- 2.8 oz unsalted butter, room temperature
- 5.6 oz icing sugar
- 1 tsp ground cinnamon
- 1 tbsp honey
- 1 Orange food colouring
- 1 Edible glitter to garnish
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 10
Step-by-step
- Preheat the oven to 170°C/Gas mark 3 and line a cupcake tray with 10 paper cases.
- In a bowl, add the butter, flour, caster sugar and baking powder and using an electric whisk, mix until it forms into a sandy mixture.
- In a separate bowl, combine the milk, egg, vanilla paste and all spice and slowly add to the mixture, mixing until you’ve formed a batter. Fold in the grated pumpkin.
- Pour the batter into your cupcake cases, about a heaped tablespoon in each and bake in the middle of the oven for 20-25 minutes or until lightly golden and springy to the touch. Remove from the oven allow to rest for five minutes and then turn out onto a wire rack to cool fully.
- To make the icing, whisk together the butter, icing sugar, honey and cinnamon together until smooth. Add as much orange food colouring as you’d like and transfer the mix to the fridge to set until firm.
- Ice the cupcakes any which way you’d like and garnish with some edible gold glitter.
Some more recipes you might like:
Tom Aikens' organic mini pumpkin and ricotta tarts with spiced honey recipe
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