Pumpkin Spiced Cupcakes, with a Salted Caramel Cream Cheese Frosting 🍁 – soft spiced sponge topped with a smooth sweet and salty frosting!
Ah Autumn …. my favourite time of year! 🍁🍁🍁 Crisp leaves, a cool breeze and … rain … it is England after all haha. The pumpkins are out, scarily carved to celebrate Halloween – but what if you could put that pumpkin to use and bake something truly delicious?!
Pumpkin spiced and themed bakes are admittedly more popular in America but why let them have all the scrummy baked fun – these cupcakes are super tasty you’ll wish you discovered them sooner – just what I was thinking this week when I baked them for the first time 💛💛
I also received the first ever Bake Crate recently – it was awesome and definitely inspired these delish creations! In the box of baking goodies were some great pumpkin pie spices – they smelt like autumn in a jar and really added a fab flavour to the cupcakes – so good! I tried out the Sugar and Crumbs salted caramel icing sugar as well to make the frosting – incredible flavour, I love it!!
200g plain flour
1tsp baking powder
1/4tsp bicarbonate of soda
2tsp pumpkin spices ( or 1/2tsp of cinnamon, ginger, nutmeg and cloves)
100g caster sugar
110g light brown sugar
150g pumpkin purée
2 large eggs
140g unsalted butter
200g full fat cream cheese
150g unsalted butter
150g salted caramel icing sugar ( or normal icing sugar and 1tsp vanilla extract)
Preheat the oven to 180C and line a cupcake tray with cases.
1 – Cream the butter and sugar together until pale and fluffy. Add in the eggs, baking powder, bicarbonate of soda, spices and pumpkin purée – mix well.
3 – Whilst the cupcakes are cooling make the frosting. With an electric whisk whip the butter until it just starts to pale. Add the cream cheese and icing sugar and whip until smooth – be careful not to over whip!
4 – Fill a piping bag with the frosting and swirl onto the cupcakes – decorate with some autumnal sprinkles and enjoy!