Pumpkin Cupcakes
Perfect for Halloween parties or simply as a winter treat with a cup of hot chocolate! Why not make an extra tray and pop them in your freezer for a later date. They freeze for up to 4 months! Happy Baking! Prep time 20mins. Cook time 25mins. 12 cupcakes.
Ingredients
Equipment
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12-hole cake tray
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Paper cupcake cases
Ingredients
- 200 g coarsely grated pumpkin flesh
- 175 ml sunflower oil
- 175 g light muscovado sugar
- 100 g sultanas
- 3 eggs (large)
- 200 g self-raising flour
- 1 tsp vanilla extract
- 1 tsp bicarbonate of soda
- 2 tsp ground cinnamon
- grated zest of 1 orange
For the frosting:
- 200 g (tub) full-fat cream cheese
- 85 g icing sugar
- toasted chopped pecans to decorate - optional
Instructions
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Heat oven to 180C/160C fan/gas 4. Line a 12-hole cake tray with paper cases.
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Pour the oil into a large bowl and add the sugar, eggs and vanilla. Beat together, then add the grated pumpkin, sultanas and orange zest. Stir in the cinnamon, flour and bicarbonate of soda (the mixture will be quite wet).
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Spoon into the cases. Bake for 25 mins until firm and springy to the touch and a skewer, inserted in the centre of a cupcake, comes out clean. Cool completely on a wire rack. At this stage you can freeze the cakes.
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To make the frosting, beat the cream cheese and sugar together until smooth then spread on top of the cupcakes. Leave plain or decorate with toasted nuts – pecans are perfect! Store in the fridge, but return to room temperature to serve for the best flavour and texture.
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