Hello October! Nothing says autumn quite like a warm cup of sweet, spiced pumpkin goodness! Pumpkin Spice season is the best season! So it's time to take your pumpkin spice obsession beyond the white cup with my favourite pumpkin spice cupcakes.
These super moist Pumpkin Spice Cupcakes are so easy to make, perfectly pumpkin spiced and finished with a creamy cheese frosting. They will soon become the newest obsession for autumn baking.
I know that there are quite a few recipes for pumpkin spice cupcakes floating around, but I wanted to share this simple and easy one that I believe has been perfected through some trial and error! Don't skip the milk!!!
To make these Pumpkin Spice Cupcakes with Cream Cheese Frosting you will need:
For the sponge
140g butter, softened
120g golden caster sugar
2 eggs
1 tsp vanilla extract
140g self-raising flour
2 tbsp pumpkin spice mixture
2-3 tbsp milk, plus extra for the icing if needed
For the icing
100g unsalted butter, softened
100g icing sugar, sieved
½ tbsp pumpkin spice mixture
200g full-fat soft cheese
Preheat the oven to 180℃/160℃ fan/gas 4. Line a 12-hole muffin tin with cupcake cases. Beat the butter and sugar together until the mixture is light and fluffy, making sure that you're scraping down the edges to combine. Gradually beat in the eggs and vanilla extract.
Next, if you're making your own pumpkin spice mix together 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and ⅛ tsp ground cloves in a bowl. Then, fold in the flour and pumpkin spice, followed by the milk, and combine until you have a smooth batter. Using a tablespoon, divide the mixture between the cupcake cases. Bake for 12-15 mins until golden brown.
Meanwhile, make the cream cheese icing. Whisk the butter, icing sugar and pumpkin spice mix together until smooth. Then, add the soft cheese and whisk for a further 3-4 mins until mixture thickens. It should also be noted than the mixture will turn runny and then thicken up again.
Once the cupcake are fully cooled, spoon the cream cheese frosting on the top using the back of the spoon to spread evenly. Dust with extra pumpkin spice, for an extra bite.
Enjoy baking!
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