Pumpkin passion cupcakes

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• Harry phillips

  30 September 2011

  Harry phillips commented on this recipe

  It looks a really nise recipe one I would try

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• sarahaw24

  01 October 2011

  sarahaw24 rated and commented on this recipe

  

  nice recipe! added extra zest and lest cinnamon. I also added some freshly grated ginger, and put some white chocolate chips just before putting them in the oven. The chocolate works really well. I did a cream cheese buttercream frosting and decorated them with white chocolate buttons! they were amazing!!

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• Mrs Milton

  06 October 2011

  Mrs Milton commented on this recipe

  I was a bit sceptical but wanted to try something new so tested it out on my colleagues at work and had rave reviews! They all wanted a copy of the recipe. I left out the sultanas as a personal preference and it still worked just as well!

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• Mrs Milton

  06 October 2011

  Mrs Milton rated this recipe

  

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• Goldengirl79

  17 October 2011

  Goldengirl79 rated and commented on this recipe

  

  Absolutely gorgeous. Just as nice without the frosting, if you're after a lighter version!

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• jane

  18 October 2011

  jane rated and commented on this recipe

  

  Lovely recipe and excellent flavor. Our Sweet Meat squash were prolific this year and I used that in this recipe. The next batch will be modified for cranberries rather than sultanas and a dab of grated ginger.

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• laxtitute

  23 October 2011

  laxtitute rated and commented on this recipe

  

  What a treat! These were so easy to make and turned out beautifully! They tasted exceptionally good and were moist and delicious! A lovely change to the usual flavours of muffins/fairy cakes.

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• Lynne Godden

  24 October 2011

  Lynne Godden rated and commented on this recipe

  

  Made this exactly as per the recipe as 1 granddaughter can't have dairy or soya and they all loved it. Next time I'll make it in a tin and serve it as a pudding with custard. A nice change to carrot cake.

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• Susanann

  27 October 2011

  Susanann commented on this recipe

  Used butternut squash instead of pumpkin and added a little more zest - they were absolutely delicious. Will definitely be making again.

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• Susanann

  27 October 2011

  Susanann rated this recipe

  

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• melteaser

  30 October 2011

  melteaser commented on this recipe

  I used smaller baking cases, this mix made about 35 fairy cake size. Quite nice. Very simple and quick to make. If you have no pumpkin or butternut squash, I would think you could use carrot. This recipe is very similar to one I use for carrot cake

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• Neil

  30 October 2011

  Neil rated and commented on this recipe

  

  So easy to make and they taste great.

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• Cazza

  31 October 2011

  Cazza commented on this recipe

  I made these last night and took them into work today. They've gone down a treat. Tasting the mix I thought there might be too much cinnamon, but they tasted fine. An easy way to transport them is to put the topping in a tub, and put it on at your destination!

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• Cazza

  31 October 2011

  Cazza rated and commented on this recipe

  

  And here's my rating!

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• Kirstie

  04 November 2011

  Kirstie rated and commented on this recipe

  

  Gorgeous - really moist and good flavour. I was using pumpkin left over from another recipe and only had about 100g so topped it up with grated carrot to make the 200g.

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• emma

  05 November 2011

  emma rated and commented on this recipe

  

  i made these tonight and i love them ,my partner wasent so sure but then hes a tipical farmer, meat and two veg man ,ill defo be making them again though

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• sullie

  07 November 2011

  sullie rated and commented on this recipe

  

  Deliciously moist cupcakes great recipe will be making again.

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• sullie

  07 November 2011

  sullie commented on this recipe

  Deliciously moist cupcakes great recipe will be making again.

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• Frantic Flapjack

  07 November 2011

  Frantic Flapjack rated and commented on this recipe

  

  Wow! These were fabulous - gorgeous and moist and fruity and spicy - just yummy!! I used butternut squash and topped with the cream cheese frosting and pecans.

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• Peanut

  11 November 2011

  Peanut commented on this recipe

  These are fab, I followed the recipie to the letter & didn't add anything (unusual for me). Made them to take to a bonfire party and they went down a treat.

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http://www.bbcgoodfood.com/recipes/1660650/

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Ingredients

• 175ml sunflower oil
• 175g light muscovado sugar
• 3 large eggs
• 1 tsp vanilla extract
• 200g coarsely grated pumpkin or butternut squash flesh
• 100g sultanas
• grated zest 1 orange
• 2 tsp ground cinnamon
• 200g self-raising flour
• 1 tsp bicarbonate of soda

FOR THE FROSTING

• 200g tub full-fat cream cheese
• 85g icing sugar
• toasted chopped pecans to decorate (optional)

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Difficulty and servings

Makes 12

Preparation and cooking times

Prep 15 mins

Cook 25 mins

before icing

Ingredients

• 175ml sunflower oil
• 175g light muscovado sugar
• 3 large eggs
• 1 tsp vanilla extract
• 200g coarsely grated pumpkin or butternut squash flesh
• 100g sultanas
• grated zest 1 orange
• 2 tsp ground cinnamon
• 200g self-raising flour
• 1 tsp bicarbonate of soda

FOR THE FROSTING

• 200g tub full-fat cream cheese
• 85g icing sugar
• toasted chopped pecans to decorate (optional)

Per serving

386 kcalories, protein 4.3g, carbohydrate 43g, fat 23 g, saturated fat 7g, fibre 1g, sugar 30g, salt 0.45 g

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