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


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


  • 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).