Name: Thanksgiving Pumpkin Cupcakes recipe from The Hummingbird Bakery
Yield: makes 12
Ingredients: 120g Plain flour; 140g caster sugar; 1tbsp Baking powder; 1 ½tsp ground cinnamon plus extra to decorate; a pinch of salt; 40g Unsalted butter room temperature; 120ml whole milk; 2 Eggs; 200g tinned pumpkin purée; 1 quantity Cream Cheese Frosting; a 12-hole cupcake tray, lined with paper cases; 125g cream cheese cold; 300g icing sugar sifted; 50g Unsalted butter room temperature

Ingredients

For the cake

120g Plain flour
140g caster sugar
1tbsp Baking powder
1 ½tsp ground cinnamon plus extra to decorate
a pinch of salt
40g Unsalted butter room temperature
120ml whole milk
2 Eggs
200g tinned pumpkin purée
1 quantity Cream Cheese Frosting
a 12-hole cupcake tray, lined with paper cases

For the frosting

125g cream cheese cold
300g icing sugar sifted
50g Unsalted butter room temperature

Method

STEP 1
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.