With Halloween fast approaching you may be planning some Halloween themed food. These Pumpkin cupcakes are the perfect treat to fit into your festivities! They have a moist, orange-coloured sponge made with pumpkin alongside a sweet vanilla buttercream. They are SO good, I hope you love them.
These cupcakes are easy and quick to make. Only twenty minutes in the oven and around an hour in total prep time, this recipe could be completed in a very short amount of time! They could even be done with kids as a fun activity over the Halloween weekend.
Ingredients
I use pumpkin puree for the sponge in these cupcakes. This makes the pumpkin cupcakes really nice and moist which pairs perfectly with the silky vanilla buttercream. The puree I use is canned, which you can buy from most supermarkets or even Amazon. I recommend using canned pumpkin as it makes your like 100x easier. However, you could make your own pumpkin puree if you would rather.
Instructions
This recipe makes 10 cupcakes. I use deep cupcake cases to make these as I think they are the best for baking and they are pretty! If you use smaller cupcake cases it may make more than 10 cupcakes so keep an eye on this. Don't fill up the cases to the top with cake batter! This will result in an overflowing cupcake.
Make your batter
Add the buttercream icing
Spoon into cases
Decorate and enjoy
Decorations
I topped my cupcakes with some beautiful sugar pumpkins. You will be able to find similar ones on different websites or even your local supermarket. If you don't want to use sugar decorations, you could simply use nuts, chocolate, biscuits, etc... the world is your oyster!
I hope you love these pumpkin cupcakes as much as I do. Happy Halloween/ autumn baking!
To see the video of my pumpkin cupcakes, click here. To try out my pumpkin bread recipe, click here!
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Pumpkin Cupcakes
Ingredients
- 290 g Pumpkin puree from a can
- 75 ml Vegetable oil
- 200 g Sugar white, super-fine
- 195 g Flour plain, white, all-purpose
- 1 teaspoon Baking soda (bicarbonate of soda)
- ¼ teaspoon Baking powder
For the Frosting
- 240 g Butter
- 300 g Icing sugar
- 1 teaspoon Vanilla extract
Instructions
- Pre-heat your oven to 180°C/ 356°F. Get 10 cupcake cases ready in a baking tray.
- To a large bowl, add your pumpkin puree. Then add the oil, sugar, baking soda + baking powder and flour to the bowl, in that order. Whisk together after each ingredient addition.
- Evenly spoon your batter into your cupcake cases. Bake them for 20 minutes, or until a knife comes out of the centre clean. Once the time is finished, take them out of the oven and leave them to cool.
- In a standing mixer, mix the butter for around 2 minutes, until creamed together. Add the vanilla extract and mix again for another 30 seconds. Then, add the icing sugar and mix on a low speed for around 30 seconds and then increase to a high speed, until combined and fluffy (around 1-2 minutes). If you think your icing is too soft you can always add more icing sugar. Equally, if you think your icing is too thick, add a tablespoon of water.
- Once the cupcakes are completely cool, place your icing into a piping bag. Pipe the icing onto your cupcakes evenly, in whatever pattern you want! Finish the cupcakes off with some decorations- I chose sugar pumpkins. Enjoy!
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