Pumpkin passion cupcakes

Pumpkin passion cupcakes

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(30 ratings)

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Cooking time

Prep: 15 mins Cook: 25 mins

Skill level

Easy

Servings

Makes 12

Use grated pumpkin or butternut squash for these gorgeous, spiced cupcakes

Nutrition and extra info

Additional info

  • Before icing
Nutrition info

Nutrition per serving

kcalories
386
protein
4.3g
carbs
43g
fat
23g
saturates
7g
fibre
1g
sugar
30g
salt
0.45g

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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Method

  1. Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with paper cases. Pour the oil into a large bowl and add the sugar, eggs and vanilla. Beat together, then add the grated pumpkin, sultanas and orange zest.
  2. Stir in the cinnamon, flour and bicarbonate of soda, the mixture will be quite wet. Spoon into the cases. Bake for 25 mins until firm and springy to the touch and a skewer inserted in the centre of a cupcake comes out clean. Cool completely on a wire rack. At this stage you can freeze the cakes for 4 months.
  3. To make the frosting, beat the cream cheese and sugar together until smooth then spread on top of the cupcakes. Leave plain or decorate with toasted pecans. Store in the fridge, but return to room temperature to serve for the best flavour and texture.

Recipe from Good Food magazine, October 2011

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Comments

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laxtitute's picture
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These are really delicious cupcakes. Followed the recipe exactly and they turned out brilliantly. They make lovely moist cupcakes, and the spices give them a wonderful flavour. Cream cheese frosting is always everyone's favourite over buttercream too, so no surprise these didn't last long at all. Will definitely make again.

aliceeats's picture

Made these last week - so easy and really tasty. I used butternut squash, and couldn't get any liquid out, but that didn't seem to matter. I couldn't find muscovado sugar in the shop, so just used 'light brown sugar' which may or may not be the same thing, but it didn't seem to make much difference. I got 14 muffin cases from the recipe and used walnuts and orange zest to decorate (pecans were too expensive!). Will definitely make again, everyone loved them!

Kamillanlarsen's picture

These were delicious, they went down really well at our bake sale. I made them with butternut squash and got 16 out of the recipe which was nice.

michele8840's picture

Delicious cupcakes, everyone absolutely loved them. I grated the pumpkin in the food processor and although it was quite wet, the muffins turned out fine. I got 12 muffins out of it, and used 150g cream cheese (but the same amount of icing sugar) as the cream cheese packet was 300g and I thought I could make another batch and get a second lot of icing out of one packet. I've made them twice, today with carrot instead of pumpkin. Carrot was a lot less wet than the pumpkin and tasted the same. I made them about an hour ago and there are only six left! Really moist and really tasty.

FlourCoveredGirl's picture
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A great cupcake. This made 16 good sized cakes, and I used 120g of cream cheese (all I had) and 30g of butter with the icing sugar and a couple of drops of orange essence, beaten really well until thick. Working with pumkin is a bit of a faff (squeeze out every last drop of water by pressing the pumpkin flesh in a sieve), but worth the effort as these are light, tasty and pretty simple to make (though don't try whisking in the pumpkin with an electric whisk as it just gets tangled up). Will try next time with mixed spice for a little more oompf!

ellymc12's picture

These cupcakes were divine! My whole family loved them, briallant recipie full of goodness and Halloween festivities. This is a recipie to go down in my notebook. I loved the sharp taste of the cinnamon and butternut. Mixture was quite wets so I added more flour, Made with passion and perfection get out there and bake!

janebradley42's picture

Was a bit concerned because the mixture was very wet, but they came out beautiful. Will definitely make again.

nurturebird's picture
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These are delicious... really simple and freezable ... marvelous!

suzymac1's picture
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Made these 5 times now, they are amazing and everyone asks for the receipe !! I didnt add the sultanas as my daughter doesnt like them, added a little orange juice to the cake mixture, they turned out really moist - for the frosting i added a little more icing sugar with a little orange juice, piped the fosting and finished with grated orange zest, soo yummy

elliottrambler's picture

Am I the only one who finds cream cheese frostling very runny?

sulbycossack's picture

Very easy and a real crowd pleaser!!

kathy535's picture
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Forgot to rate!

kathy535's picture
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These are yummy! I was a bit dubious when I saw how wet the batter was but they turned out beautifully.

spoon_licker's picture
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I made these with butternut squash and they were some of the best cakes I've ever made. You get that lovely orangey taste alongside the moistness of the squash. They rose so tall in cake cases, however, that I couldn't ice the top, so I cut the tops off, iced the and put them back on again, ala. the fairy cakes from days of yore. If you want to ice the tops, I would maybe use muffin cases. Fantastic recipe.

mindymoo62's picture
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I made these for haloween with my step daughters. Great fun! We used fondant icing instead of the frosting and coloured it green and blue with spiders webs and bats etc on top. Loved by all who tried them and the kids had hours of fun making gareish toppings!! The mix was very runny but excellent once cooked, tasted great and lasted well in an airtight tin. I have just eaten one 4 days later, still tastes good. Will make again, yum yum!

kfeve11's picture
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WOW! These are delicious!!! Kept the recipe the same and they turned out stunning. Very moist and light. I am a new pumpkin fan. Excellent Halloween treats!

truffle80's picture
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Have just made this and am very impressed! I used butternut squash and followed the recipe exactly - really light and moist sponge. Tastes a lot like carrot cake...delish!

alvaston16's picture
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My daughter and I made these, what a triumph. We even sprayed the pecans with edible gold spray for added effect. We made fairy cakes instead of cupcakes which gave us enough mixture to make a cake aswell.

whipp3dcream's picture
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Had a go at these as my first ever attempt at baking, and they came out an absolute treat, couldn't be happier with the results! I don't know if it was just because I was learning as I went but the prep time was a lot longer than the suggested 15mins, I spent at least that on the pumpkin alone. I went with 1.5tsp ground cinnamon and .5tsp ground ginger. I left out the sultanas until the mix had been added to the tray cases, then added sultanas to half, and white chocolate chips to the other half. I used the suggested frosting here for the sultana ones, but for the white chocolate ones, I topped them with white chocolate spider webs, as per Angela Nilsen's muffin recipe. I also had enough mix over to make 3 more muffins, so chopped up some pecans and added those to the mix along with the sultanas. Difficult to pick a favourite, can't wait to bake some again! :-)

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