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

For the sponge For the icing

Details

  • Cuisine: British
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 30 mins
  • Serves: 10

Step-by-step

  1. Preheat the oven to 170°C/Gas mark 3 and line a cupcake tray with 10 paper cases.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Ice the cupcakes any which way you’d like and garnish with some edible gold glitter.

Some more recipes you might like:

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