Pumpkin Cupcakes with Maple Syrup Icing

Pumpkin Cupcakes (15)

I’d never encountered a tin of pumpkin before moving to London (country bumpkin in the big city etc.) but obviously it’s the sort of thing that Whole Foods stocks by the lorry load. I like it because a) it’s autumnal! and b) it’s orange! These turned out a lot nicer then expected – they’re very moist, the spices work really well with the pumpkin and the icing is delicious. Recipe from Smitten Kitchen, make them for Halloween if you need an excuse.

Makes 18-20

115g butter

220g dark brown sugar

65g caster sugar

220g flour

40g cornflour

2 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1/8 tsp ground cloves

1/2 tsp salt

1/4 tsp freshly ground black pepper

2 eggs

120ml buttermilk mixed with 1 tsp vanilla

3/4 can pumpkin

For the icing:

250g cream cheese

115g softened butter

260g icing sugar

60ml maple syrup

Pumpkin Cupcakes (2)

1. Beat together the butter and sugars until fluffy. Add the eggs one by one.

2. In a separate bowl, sift together the flour, baking powder, baking soda and spices. Add this to the butter mixture in thirds, alternating with the buttermilk and vanilla. Beat in the pumpkin until smooth.

Pumpkin Cupcakes (6)


Pumpkin Cupcakes (7)

3. Transfer the batter to cupcake liners till 3/4 full, then bake at 175C for 20-25 minutes. Leave to cool completely on a wire rack.

4. To make the icing, beat together the ingredients with an electric whisk until thick and fluffy. Chill for half an hour before using.



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