Pumpkin Spice Cupcakes with Maple Frosting

By Sunday, October 27, 2013

Last year's sweet Halloween treat was Pumpkin Pie, so on a similar note of indulgence and festive flavours, I thought I would try spiced Pumpkin cupcakes. I used the Hummingbird Bakery's Carrot Cake recipe and switched the carrot with pumpkin as well as adding ground Nutmeg and Allspice for extra flavour. The pumpkin gives the cupcakes a natural and subtle sweetness as well as moisture. The Maple frosting works brilliantly with the cupcakes, adding further festive flavour and sweetness. These are definitely worth a try if you feel like turning your pumpkin into a sweet treat that is guaranteed to impress!



Makes 20 Cupcakes

You will need:

Cupcakes:
300g soft light brown sugar
300ml sunflower oil
3 large eggs
300g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp salt
1/4 tsp vanilla extract
300g grated pumpkin
zest of half an orange
pecans, to decorate

Maple frosting:
330g icing sugar
65g unsalted butter, softened
4-6 tsp maple syrup, taste to check

Begin by preheating the oven to 180 degrees/ gas 4. Line two muffin tins with 20 cases. 

Place the eggs, sugar and oil into an electric mixer and beat until well combined. 



Slowly add the flour, baking powder, bicarbonate of soda, cinnamon, ginger, allspice, nutmeg, salt, orange zest and vanilla extract until well combined. 

Stir the grated pumpkin in by hand.



Divide the mixture evenly between the cases, filling each 3/4 up. 




Bake for 18-20 minutes, turning the tray half way through the bake. Remove from the oven and leave to cool for a minute or two before turning out onto a wired rack and leaving to cool completely. 




In the meantime, beat the butter and icing sugar together in an electric mixer and add the maple syrup bit by bit until well combined. Whisk together on a high heat for a minute until the frosting thickens and forms peaks. Leave to chill in the fridge.




Once the cupcakes have cooled completely, decorate with the icing. Place 20 pecans on a baking tray and bake at 220 degrees/ gas 7 for 2 minutes until lightly toasted and aromatic. Decorate each cupcake with a pecan and enjoy!





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