These cupcakes are popular at Halloween and Thanksgiving. The light sprinkling of ground cinnamon over the Cream Cheese Frosting gives them a pretty finish.
120 g plain flour
140 g caster sugar
1 tablespoon baking powder
1½ teaspoons ground cinnamon, plus extra to decorate
a pinch of salt
40 g unsalted butter, at room temperature
120 ml whole milk
200 g tinned pumpkin purée
1 quantity Cream Cheese Frosting.
Preheat the oven to 170°C (325°F) Gas 3.
Put the flour, sugar, baking powder, cinnamon, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined Gradually pour in the milk and beat until well mixed Add the eggs to the mix and beat well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
Stir in the pumpkin purée by hand until evenly dispersed. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for about 20 minutes, or until light golden and the sponge bounces back when touched. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
When the cupcakes are cold, spoon the Cream Cheese Frosting on top and finish with a light sprinkling of cinnamon.
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