Mini Pumpkin Spice Cupcakes
Serves
8
Total Time
1hrs 15mins
Calories
629
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 flour350 g
- Baking soda12 g
- Salt½ teaspoon
- Ground cinnamon1 ½ teaspoons
- Ground ginger¾ teaspoon
- Nutmeg½ teaspoonfinely grated
- Allspice¼ teaspoonground
- Cloves¼ teaspoonground
- Unsalted butter225 gsoftened
- Granulated sugar300 g
- Pumpkin purée425 g
- Cream cheese225 g
- Honey80 g
- Egg2
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 eggs gradually to the sugar-butter mixture and mix until combined
- 8. Add pumpkin purée to the mixture and mix until combined
- 9. Add dry ingredients to batter
- 10. Mix batter until well combined and smooth
- 11. Spoon batter into mini muffin pan
- 12. Bake until skewer tests clean - 10 min, 174°C
- 13. Let the muffins cool in the pan while you prepare the frosting
- 14. Add unsalted butter, cream cheese and honey to a clean stand mixer bowl
- 15. Mix until creamy
- 16. Frost cooled cupcakes using a piping bag or spread frosting with a spatula
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
