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Thanksgiving Pumpkin Cupcakes recipe from The Hummingbird Bakery

  • makes 12
  • Easy

Pumpkins are not just for lanterns – these tasty treats really pack a pumpkin punch. Add decorations or mini marzipan pumpkins for a final touch.

Thanksgiving Pumpkin Cupcakes recipe from The Hummingbird Baker

These cupcakes are popular at Halloween and Thanksgiving. The light sprinkling of ground cinnamon over the Cream Cheese Frosting gives them a pretty finish.

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Ingredients

For the cake

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

For the frosting

  • cream cheese 125g, cold
  • icing sugar 300g, sifted
  • Unsalted butter 50g, 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.

Taken from The Hummingbird Bakery Cookbook by Tarek Malouf (Ryland, Peters & Small, £6.99).

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