I love everything Pumpkin spiced at this time of year and have wanted to make these cupcakes for a while now, they are based on Zoella’s recipe which can be found here.

Ingredients:
For the cupcakes, you will need:
– 280g plain flour
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon ground ginger
– 1/2 teaspoon ground cloves
– 1/2 teaspoon salt
– 1 tablespoon baking powder
– 1/2 teaspoon bicarbonate of soda
– 110g butter, softened
– 200g caster sugar
– 5 tablespoons brown soft sugar
– 2 eggs, room temperature
– 180ml milk
– 250g pumpkin, cooked and pureed

And, for the Cinnamon cream cheese icing, you will need:
– 200g cream cheese, softened
– 50g butter, softened
– 350g icing sugar
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon

Method:
– Preheat the oven to 190oC. (This recipe makes 24 cupcakes which is quite a lot so you could always half the ingredients to make the perfect batch of 12)
– Line two muffin/cupcake pans with cupcake cases – I got my cases and decorations from Poundworld
– Sift together the flour, spices, salt and baking powders into a bowl
– In a separate bowl, mix together the butter and sugars until they are incorporated and light and fluffy
– Add in the eggs, one at a time. Then stir in the milk and pumpkin puree.
– Then add in the dry ingredients from the other bowl until it’s all just mixed in, but try not to overtax it
– Add the mix into the cupcake cases
– Bake in the oven for about 25 minutes, until they are golden brown and leave them to cool on a rack

– While the cupcakes are cooling we can make the icing by adding the butter and cream cheese together until smooth
– Add the icing sugar a little bit at a time until it is all mixed in and then add in the vanilla and cinnamon and beat until it’s thick and fluffy
– When the cupcakes are completely cool, ice and decorate the cakes however you like!

Hope you enjoyed this recipe!

R x

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