It's the season for baking in my home, and I can't get enough of these mini pumpkin cupcakes. The recipe comes from the Hummingbird Bakery cookbook. A mellow pumpkin sponge topped with cream cheese frosting... pretty much a foolproof delicious treat!
I must add that I'm obsessed with my mini cupcake pan. Much more fun than regular cupcake size, and especially deadly as they're gone in one bite. Mmmm... And with the right packaging, these cupcakes would also make a lovely festive gift.
Hummingbird Bakery Pumpkin Cupcakes
120 g plain flour
140 g caster sugar
1 tbsp baking powder
1 1/2 tsp ground cinnamon
a pinch of salt
40 g unsalted butter, at room temp
120 ml whole milk
200 g tinned pumpkin puree (available at Waitrose/Ocado)
1 quantity cream cheese frosting (recipe below)
Directions: Heat oven to 170 C degrees. Mix with an electric mixer: flour, sugar, baking powder, cinnamon, salt and butter. Beat until you get a sandy consistency and everything is combined. Gradually pour in milk and mix well. Add the eggs and mix well. Stir in pumpkin puree by hand until evenly dispersed. Spoon mixture into paper cases until 2/3 full and back for about 20 minutes (if making mini cupcakes, halve the time to 10 minutes). Do not frost until completely cooled.
Cream Cheese Frosting
300 g icing sugar
50 g unsalted butter, at room temp
125 g cream cheese, cold
Beat the icing sugar and butter together in an electric mixer until well mixed. Add cream cheese and beat until fully incorporated. Continue mixing until frosting is light and fluffy. Frost when cupcakes have cooled.
(Photo via Urban Mums)