Pumpkin Spice Cupcakes
Embrace the flavors of autumn with these pumpkin spice cupcakes. Infused with a warm, fragrant blend of cinnamon, ginger, nutmeg, and cloves, these cupcakes stay incredibly moist thanks to the addition of real pumpkin purée.
Ingredients
For the cupcakes
- 155 g (1 cup + 2 tbsp) plain (all purpose) flour
- 20 g (2 tbsp + 2 tsp) cornflour (corn starch)
- 0.75 tsp baking powder
- 0.25 tsp bicarbonate of soda (baking soda)
- 0.25 tsp salt
- 2.5 tsp cinnamon
- 0.25 tsp cloves
- 0.5 tsp allspice
- 0.5 tsp ginger
- 0.75 tsp nutmeg
- 70 g (¼ cup + 1 tbsp) unsalted butter, at room temperature
- 150 g (¾ cup) caster sugar
- 1 large egg
- 0.5 tsp vanilla
- 140 g (½ cup) pumpkin puree
- 30 g (2 tbsp) yogurt (I used Greek)
- 30 ml (2 tbsp) whole milk
For the buttercream and decoration
- 90 g (½ cup + 2 tbsp) pecans, plus extra for decoration
- 210 g (¾ cup + 3 tbsp) unsalted butter, at room temperature
- 400 g (2 ¾ cups + 3 tbsp) icing (powdered) sugar
- 60 ml (¼ cup) maple syrup
Instructions
For the cupcakes
- Line the cupcake tin with cupcake cases then set it aside. Preheat the oven to 180C/350F whilst preparing the cupcake mixture.
- Into a bowl, sift together the flour, cornflour (corn starch), baking powder, bicarbonate of soda (baking soda), salt and spices. Whisk it all together then set this bowl aside.155 g (1 cup + 2 tbsp) plain (all purpose) flour, 20 g (2 tbsp + 2 tsp) cornflour (corn starch), 0.75 tsp baking powder, 0.25 tsp bicarbonate of soda (baking soda), 0.25 tsp salt, 2.5 tsp cinnamon, 0.25 tsp cloves, 0.5 tsp allspice, 0.5 tsp ginger, 0.75 tsp nutmeg
- In a jug, mix together the yogurt and milk.30 g (2 tbsp) yogurt (I used Greek), 30 ml (2 tbsp) whole milk
- In a large mixing bowl, beat together the butter and sugar until fluffy. Add in the egg and vanilla and beat it all together until the mixture is pale and really light and airy.70 g (¼ cup + 1 tbsp) unsalted butter, at room temperature, 150 g (¾ cup) caster sugar, 1 large egg, 0.5 tsp vanilla
- Add the pumpkin pure to the butter mixture and beat on low speed until just combined. If the mixture looks a little curdled, no need to fret, it will all come together in the end.140 g (½ cup) pumpkin puree
- Tip in half the flour mixture into the pumpkin bowl, then mix to combine. Add in all the buttermilk and beat until mixed and smooth, then add the remaining flour mix and beat again until combined. Do not over mix.
- Spoon or scoop the cupcake mixture evenly between the 12 cases, then bake in the preheated oven for 18 minutes until springy to touch and a wooden skewer or toothpick inserted into a cupcake comes out clean. Leave them to cool for ten minutes in the tin, then remove the pumpkin spice cupcakes to a cooling rack and allow them to cool completely.
For the buttercream and decoration
- Chop the pecans finely. You can do this either by hand or by blitzing in a food processor. Either way, you will need the nuts to be finely chopped, but not a powder. Dry fry the chopped nuts for a few minutes over a medium heat to lightly brown, until they smell toasty and aromatic. Remove from the heat and leave to cool completely.90 g (½ cup + 2 tbsp) pecans, plus extra for decoration
- Cream the butter until light, fluffy and really soft. This normally takes me about 4-5 minutes. Your patience will be rewarded, I promise!210 g (¾ cup + 3 tbsp) unsalted butter, at room temperature
- Add half the sugar to the whipped butter and beat to combine. Then add in the maple syrup, mixing well. Now add in the second half of the sugar and beat again to combine. Beat the buttercream mixture for 3-4 minutes until wonderfully airy and light.400 g (2 ¾ cups + 3 tbsp) icing (powdered) sugar, 60 ml (¼ cup) maple syrup
- Add in the chopped nuts and mix in until just combined. Transfer the buttercream to a piping bag fitted with a large nozzle. Pipe swirls of buttercream on the cooled cupcakes, then finish each cupcake off with an extra pecan. Enjoy!
Video
Nutrition
Calories: 483kcal