Mini Pumpkin Spice Cupcakes
Serves
8
Total Time
75 MINS
Calories
666
Lightly-spiced pumpkin mini cupcakes topped with a sweet honey cream cheese frosting. You can also use this recipe to make one large loaf for slicing.
- All purpose flour
350 g (about 2 ¾ cups)
- Baking soda
12 g (about 2 ⅝ teaspoons)
- Salt
½ teaspoon (about 3 g)
- Ground cinnamon
1 ½ teaspoons (about 3.98 g)
- Ground ginger
¾ teaspoon (about 1.39 g)
- Nutmeg
½ teaspoon (about 1.17 g)finely grated
- Allspice
⅛ teaspoon (about 0.27 g)ground
- Cloves
⅛ teaspoon (about 0.29 g)ground
- Unsalted butter
112 g (about ½ cup)softened
- Granulated sugar
300 g (about 1 ½ cups)
- Egg
2 (about 100 g)
- Pumpkin purée
425 g (about 1 ¾ cups)
- Cream cheese
227 g (about 1 cup)
- Honey
80 g (about 3 ¾ tablespoons)
INGREDIENTS
- 1. Pre-heat oven - 174°C
- 2. Prepare a clean mini muffin pan
- 3. Add all purpose flour, baking soda, salt, ground cinnamon, ground ginger, nutmeg, allspice and cloves to a clean medium bowl
- 4. Whisk briefly until blended
- 5. Add unsalted butter and granulated sugar to a clean stand mixer bowl
- 6. Cream together until smooth
- 7. Add egg to a clean small bowl
- 8. Transfer eggs to batter
- 9. Add pumpkin purée to a clean small bowl
- 10. Transfer purée to batter
- 11. Transfer dry ingredients to batter
- 12. Mix until well combined
- 13. Spoon batter into mini muffin pan
- 14. Bake until skewer tests clean - 10 min, 174°C
- 15. Let cool
- 16. Add unsalted butter, cream cheese and honey to a clean stand mixer bowl
- 17. Mix until creamy
- 18. Frost with piping bag
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
