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Pumpkin cupcakes

Pumpkin cupcakes on a board

Pumpkin cupcakes

Name: Pumpkin cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Makes 12
Cuisine: British
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; 200g tub full-fat cream cheese; 85g icing sugar; toasted chopped pecans to decorate (optional)

Good Food team

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Makes 12

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.9 out of 5.70 ratingsRate

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

Freezable (un-iced)

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal386
fat23g
saturates7g
carbs43g
sugars30g
fibre1g
protein4.3g
salt0.45g

low

Method

step 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.
step 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.
step 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 TIPS

GRATED PUMPKIN

If the flesh of your pumpkin is quite wet when grated, give it a good squeeze before using it.

Recipe from Good Food magazine, October 2011

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A star rating of 4.9 out of 5.70 ratings

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