Pumpkin passion cupcakes

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• Sarah G

  23 November 2011

  Sarah G rated and commented on this recipe

  

  This is a fab recipe, so many people can not believe its pumpkin. And everyone loves them, I prefer with pumpkin rather than butternut squash it seems to be a bit more spicier with the pumpkin. The hardest thing to do it get the pumpkin or squash peeled & grated. My favourite recipe at the moment.

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• tweetiepie

  23 November 2011

  tweetiepie rated and commented on this recipe

  

  Mmmm, these were lovely!! Deliciously moist cupcakes. I used half olive oil as i didnt have enough sunflower, but they turned out fine...I also did raisins instead of sultanas as i didn't have any, and mixed chopped pecans with the mixture instead of putting them on top. Also added some cinnamon to the icing, and they were yum - went down well with all the family! My cake cases were quite small so the mixture made 24 instead of 12.

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• milippede

  25 November 2011

  milippede rated and commented on this recipe

  

  The flavour of these cupcakes is absolutely delicious and moreish. Did anyone else find them a bit greasy though? They left greasy stains on the cake stand I displayed them on. Wondering if the oil could be reduced and replaced with apple puree. Or how about butter instead of oil. If anyone has tried that I'd love to know.

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• frangipani

  21 February 2012

  frangipani commented on this recipe

  I thought this recipe included passion fruit. After all it is called pumpkin and PASSION cupcake. That is what attracted me to this recipe. Oh well let me keep searching for a cake recipe that includes passion fruit.

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• frangipani

  21 February 2012

  frangipani commented on this recipe

  I thought this recipe included passion fruit. After all it is called pumpkin and PASSION cupcake. That is what attracted me to this recipe. Oh well let me keep searching for a cake recipe that includes passion fruit.

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• frangipani

  21 February 2012

  frangipani commented on this recipe

  I thought this recipe included passion fruit. After all it is called pumpkin and PASSION cupcake. That is what attracted me to this recipe. Oh well let me keep searching for a cake recipe that includes passion fruit.

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• Sammie

  30 July 2012

  Sammie rated and commented on this recipe

  

  Super quick, super easy and super delicious... and that's without the icing! The first batch was so good, I doubled up and made a second batch for the freezer and tried tweaking with some white chocolate chips, as suggested in another review! The most perfect pumpkin cupcakes... check out my blog post http://www.theannoyedthyroid.com/2012/07/30/pumpkin-passion-cupcakes/

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• Sam

  30 September 2012

  Sam rated this recipe

  

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• Harries Misc

  27 October 2012

  Harries Misc rated and commented on this recipe

  

  Great recipe! Lovely moist muffins delicious! Great way to use up pumpkin skin. I poured maple syrup over mine instead - Bliss!

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• whipp3dcream

  28 October 2012

  whipp3dcream rated and commented on this recipe

  

  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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• frampo

  29 October 2012

  frampo rated and commented on this recipe

  

  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.

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• Truffle80

  30 October 2012

  Truffle80 rated and commented on this recipe

  

  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!

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• Bakingmad

  31 October 2012

  Bakingmad rated and commented on this recipe

  

  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!

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• elisa

  04 November 2012

  elisa rated this recipe

  

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• welshbakerchick

  04 November 2012

  welshbakerchick rated and commented on this recipe

  

  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!

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• Spoon_Licker

  07 November 2012

  Spoon_Licker rated and commented on this recipe

  

  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.

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• Kathy

  10 November 2012

  Kathy commented on this recipe

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

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• Kathy

  10 November 2012

  Kathy rated and commented on this recipe

  

  Forgot to rate!

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• SulbyCossack

  12 November 2012

  SulbyCossack rated and commented on this recipe

  

  Very easy and a real crowd pleaser!!

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• elliottrambler

  06 May 2013

  elliottrambler commented on this recipe

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

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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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