Autumn is such a great time of year; the leaves start to go brown and red, you spend your weekends at home snuggled up drinking pumpkin spice lattes, hot chocolates, and eating comfort food. These cupcakes are like no other if you love PSL, then for sure, these are right up your alley! We, for one, super love with a mug of pumpkin spice latte, hits the spot perfectly!

This recipe makes 24 cupcakes which feed a family of 4,6,10. Dare to share? We won't tell if you don't!

Ingredients

  • 280g plain flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 110g butter, softened
  • 200g caster sugar
  • 5 tbsp brown soft sugar
  • 2 free-range medium eggs, room temperature
  • 180ml milk
  • 250g pumpkin, cooked and pureed
  1. Preheat an oven to 190 C / Gas 5. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder and bicarb; set aside.
  2. Beat 110g of butter, caster sugar and brown sugar with an electric mixer in a large bowl until light and fluffy. You can also use a freestanding mixer if you have one.
  3. The mixture should be noticeably lighter in colour. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
  4. Stir in the milk and pumpkin puree after the last egg.
  5. Stir in the flour mixture, mixing until just incorporated. Pour the cupcake mixture into the prepared muffin cases.
  6. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the tins for 5 minutes before removing to cool completely on a wire rack.

Cinnamon Cream Cheese Frosting

  • 200g cream cheese, softened
  • 50g butter, softened
  • 350g icing sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  1. While the cupcakes are cooling, make the icing by beating the cream cheese and 50g butter with an electric mixer in a bowl until smooth.
  2. Beat in the icing sugar a little at a time until incorporated.
  3. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy.
  4. Once the cupcakes are cool, frost however you wish.
  • pumpkin spice cupcakes