Pumpkin Cupcakes With Cinnamon Buttercream
Servings: 24 cupcakes
Equipment
- 2 12 hole muffin tins lined with paper cases
- Piping bag optional
- star nozzle optional
Ingredients
- 220 g butter softened
- 480 g soft light brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- 150 g pumpkin puree canned - Amazon sell it year round if it's not autumn.
- 250 g self raising flour sifted
- 240 g plain flour sifted
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 220 ml milk or 230ml buttercream (see instructions)
- 10 ml lemon juice
for the buttercream:
- 500 g icing sugar sifted
- 160 g butter unsalted, softened
- 50 ml milk
- 1/2 tsp vanilla extract
- 1 tsp ground cinnamon level not heaped
Instructions
For The Cupcake Bases
- Preheat the oven to 180c/ gas mark 4.
- Using an electric hand mixer, beat the butter and sugar in a very large mixing bowl until smooth.
- One by one, add the eggs, then vanilla extract, and pumpkin puree until just combined.
- Stir the spices into the flour, add around a third of the dry ingredients to the batter and beat until just combined.
- Meanwhile, in a small jug, tip the lemon juice into the milk for the cake mix and stir a little. It should coagualate a little and look like buttermilk. (You can use ready made buttermilk if you prefer). Add half of the lemon juice/milk mixture to the cake batter and stir until just combined. Repeat with a further third of the flour, then the rest of the lemon juice/milk and finally the last third of the flour.
- Divide the cake mixture between the cases. If using full size muffin cases, bake for 25 minutes, if using standard bun cases, bake for around 18 minutes. These times are a guide, your own oven may vary.
- Remove the cakes from the oven when a cocktail stick or cake tester just comes out cleanly. Leave them in their tins to cool slightly before transferring onto a cooling rack.
For The Buttercream
- Meanwhile you can make the cinnamon buttercream. Beat the butter and icing sugar and cinnamon together in the food processor until they resemble coarse sand. Drizzle the milk through the funnel until you are happy with the consistency.
- When the cake bases are cool, spread over your cinnamon buttercream or pipe roses using a star nozzle.
Notes
Sponge bases adapted from Cupcakes from the Primrose Bakery by Martha Swift and Lisa Thomas