NOW DELIVERING TO VICTORIA! VISA AND MASTERCARD ACCEPTED

MON-FRI 10-7 & SAT-SUN 10-6 (JUL THRU NOV)

Easy Pumpkin Cupcakes

PREP COOK TOTAL 

For extra flavor, we add lots of spices to this pumpkin cupcake batter. You can use homemade pumpkin puree (recipe on the recipe page) for this or buy it from the store. When you look for pumpkin puree, don’t use “pumpkin pie mix” (usually a larger can) and instead buy the can that is “pure pumpkin puree”.

The frosting recipe below makes enough for piping the frosting onto the cupcakes (this usually requires a little more frosting). If you do what we did, which was to spread frosting on top of the cupcakes with a knife, you may have some frosting left over.

Makes 12 cupcakes

YOU WILL NEED

SPICE MIX1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

CUPCAKES1 1/2 cups (195 grams) all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

8 tablespoons (115 grams or 1 stick) unsalted butter at room temperature

1 cup (200 grams) lightly packed brown sugar

2 large eggs

1 1/2 teaspoons vanilla extract

1 cup packed pure pumpkin puree

CREAM CHEESE FROSTING6 ounces (170 grams) cream cheese at room temperature

8 tablespoons (115 grams or 1 stick) unsalted butter at room temperature

2 cups (130 grams) powdered sugar

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1 tablespoon milk or orange juice to thin frosting