Pumpkin Cupcakes
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.
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!
Tried this recipe?Let us know how it was!