Pumpkin spice cupcakes with cinnamon cream cheese frosting

Holla!

I wouldn't consider myself a baker of any sort however I felt as if this could be a new thing!
As it is autumn and by far my favourite time of year I felt it was necessary to give it a go, especially after browsing on pinterest and Zoella's blog. As I am not used to baking I thought these would either be a hit or miss but the only way to find out was to try it. As I like to be organised you will see my trusty notebook feature with my set of instructions and ingredients! You cannot go wrong when you make a plan!

The recipe you would need to use is :

The cupcakes

>280g cupcakes
>110 unsalted butter softened
>250g pumpkin puree
>200g caster sugar
>5 table spoons of brown sugar
>100ml milk
>250g pumpkin
>1 tea spoon cinnamon
>half tea spoon nutmeg
>half tea spoon ginger
>half tea spoon salt
>half tea spoon all spice
>1 table spoon baking powder
>half tea spoon bicarbonate of soda
>2 eggs
>cupcake cases

1. Preheat the oven to 190 degrees Celsius and grease your muffin tin if you do not have any cases
2. Sift together the dry ingredients such as the flour, nutmeg, ginger, all spice, salt, baking powder, bicarbonate of soda and set this aside
3. Beat the butter and sugar with an electric mixer until light and fluffy
4. Add eggs one by one and mix them with the butter and sugar
5. Gently and in small quantities add the milk and puree after the last egg has become part of the mixture
6. Gradually add the flour
7. Once the mixture is smooth apply to cupcake cases, roughly two thirds of the case should be full to enable room for icing and decorating
8. Put the cupcakes in the oven for 25 minutes

When the cupcakes are taken out of the oven leave them around 5 minutes to cool. Whilst they are cooling begin to make the frosting. When the cupcakes are ready to come out the oven, make sure they're golden and crisp, they should sponge back when lightly pressed. If in any doubt prod with a sharp knife to check for any uncooked parts of the cupcake. Place back into the oven for a few minutes and check again. The cakes should be light, spongy and moist if the recipe is followed to precision.

Cinnamon cream cheese frosting

>200g cream cheese
>50g softened unsalted butter
>350g confectioners sugar
>1 tea spoon vanilla extract
>1 tea spoon cinnamon
>piping bag
>halloween decorations

1. Beat the cream cheese and butter in a mixer until smooth
2. Beat the confectioners sugar gradually into the mixture of butter and cream cheese
3.Add the vanilla extract and cinnamon
4. Keep mixing until smooth enough to pipe

If a the icing appears a little runny add some extra confectioners sugar and this should thicken it up so it becomes appropriate for the decorating

For me following this recipe was super simple. As these were appropriate for halloween I used some purple and orange crisp balls as I could not find any halloween pumpkins for decorating cakes in my area. Everyone who tried them complimented me and said the cinnamon was very apt. creating much flavour and how the pumpkin wasn't over powering at all, one said it was festivity in a cupcake! No getting out of the bake sales now.

The recipe can be found at all recipes.

I hope you enjoy this post and try them out for yourself!! Very tasty and I'm looking forward to making some christmas ones come December! Stay in tune for more posts to come and drop a comment if you like the blog and for any questions.

Love always,