Pumpkin CupcakesEnjoy the taste of autumn with these fluffy, lightly spiced pumpkin cupcakes topped with smooth cream cheese buttercream. Print Pin Rate Save Go to CollectionsActive Time: 25 minutes minutesCook Time: 20 minutes minutesTotal Time: 45 minutes minutesServings: 12 cupcakes]]>Cook ModePrevent your screen from going darkINGREDIENTSMetric \u2013 US Cups\/OuncesFor the pumpkin cupcakes2 large eggs150 g pumpkin or squash, or pumpkin pur\u00e9e – See FAQs for more details on which to choose165 g self-raising flour\u00bd tsp bicorbonate of soda135 g brown sugar – I use soft dark brown sugar, but light brown or muscovado would also work well150 ml vegetable\/sunflower oil1\u00bd tsp pumpkin spiceExtras12 cupcake or muffin casesFor the cream cheese buttercream170 g unsalted butter – Soft at room temperature170 g icing sugar340 g cream cheese\u00bd tsp vanilla extractA little milk – This may be needed to ensure the buttercream is the right consistencyINSTRUCTIONSPumpkin CupcakesPre-heat your oven to 180\u00b0C\/160\u00b0C fan.Line muffin tins with 12 cupcake cases.If you’re using pumpkin\/squash rather than pur\u00e9e then coarsly grate the pumpkin\/squash (150g).Beat together the oil (150ml) and brown sugar (135g) until combined.Beat in the egg (2 large) until combined.Sift in the self-raising flour (165g), bicarbonate of soda (\u00bd tsp) and pumpkin spice (1\u00bd tsp). Fold the dry ingredients into the egg, oil and sugar mixture until combined.Add the grated pumpkin or pumpkin pur\u00e9e into the cake mixture. Fold together until combined.Divide the mixture between the 12 cupcake cases. Bake for 20 minutes. Check the cupcakes are cooked through by inserting a skewer into the centre. If it comes out clean they are ready, if not, pop them back into the oven for a couple more minutes.Move them to a cooling rack to cool completely.Cream Cheese ButtercreamCut the butter (170g) into cubes and beat (either by hand or using a mixer on a slow speed ) until soft.Sift the icing sugar (170g) and beat it into the butter until fully combined and smooth.Add the cream cheese (340g) and vanilla extract (\u00bd tsp) and beat until thoroughly combined and smooth.Check the consistency of your buttercream. It should be firm, but soft enough to pipe. If it is too firm, then beat in a little milk (no more than a teaspoon at a time) until you have the right consistency.Pipe your buttercream onto your cupcakes and serve.Optional \u2013 decorate your cupcakes by sprinkling over a little pumpkin spice.NOTES\u2744\ufe0f Suitable for freezing \u2013 You can find details on how to freeze these cupcakes either decorated or undecorated just above the recipe. If you would like to use a different\u00a0style of piping on your cupcakes, then you may need a different quantity of buttercream. Take a look at the recipe notes in my original cream cheese buttercream recipe for other styles, and the amount of buttercream you\u2019ll need. WANT TO HEAR ABOUT NEW RECIPES FIRST?SUBSCRIBE to the Charlotte\u2019s Lively Kitchen Mailing ListNUTRITIONAL INFORMATIONCalories: 438kcal | Carbohydrates: 36.9g | Protein: 4.3g | Fat: 30.2g | Saturated Fat: 12.5g | Sodium: 202.4mg | Fiber: 0.7g | Sugar: 26.8g Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte\u2019s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pumpkin CupcakesEnjoy the taste of autumn with these fluffy, lightly spiced pumpkin cupcakes topped with smooth cream cheese buttercream. Print Pin Rate Save Go to CollectionsActive Time: 25 minutes minutesCook Time: 20 minutes minutesTotal Time: 45 minutes minutesServings: 12 cupcakes]]>Cook ModePrevent your screen from going darkINGREDIENTSMetric \u2013 US Cups\/OuncesFor the pumpkin cupcakes2 large eggs150 g […]<\/p>\n","protected":false},"author":1,"featured_media":285,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[4],"tags":[],"class_list":{"0":"post-284","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-deserts"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/284","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=284"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/284\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/285"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=284"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=284"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=284"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}