These cupcakes are popular at Halloween and Thanksgiving. The light sprinkling of ground cinnamon over the Cream Cheese Frosting gives them a pretty finish.
120 g plain flour
140 g caster sugar
1 tablespoon baking powder
1½ teaspoons ground cinnamon,
plus extra to decorate
a pinch of salt
40 g unsalted butter,
at room temperature
120 ml whole milk
200 g tinned pumpkin purée
1 quantity Cream Cheese Frosting (page 11)
a 12-hole cupcake tray, lined with paper cases (see note below)
Note: The cupcakes on pages 14–45 were baked in American-style cupcake cases, which are larger than standard UK cases. If using standard cases, the yield will be approximately 18 instead of 12. They will need 3–5 minutes less in the oven.
300 g icing sugar, sifted
50 g unsalted butter, at room temperature
125 g cream cheese, cold
Makes enough to frost 12 cupcakes
(double the recipe for 20-cm cake)
Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.
Taken from The Hummingbird Bakery Cookbook by Tarek Malouf (Ryland, Peters & Small, £6.99). For more cupcakes, see our recipes by Cookie Girl and The Primrose Bakery.
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