Pumpkin Spice Cupcakes Recipe

Since October officially started, I guess now is the time to go full out on the fall recipes. It’s is also the beginning of spooky month so get ready for some fun recipes to come your way. Before we get there, let’s focus on a classic flavor of the season: pumpkin spice. And how it goes tastes so good in those pumpkin spice cupcakes!

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As you can see on the photos, they are decorated with the most adorable meringue toadstools. While the addition does make for an incredible showstopper of a cupcake, it is also optional. Sprinkling some pistachios will do just as well. However, in case you’d like to do it all, I’ve got a recipe for the toadstools too! They take quite some time to make so I recommend baking them the day before and storing them in an airtight container in the freezer in the meantime.

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Ingredients

Pumpkin Spice Cupcakes	Cinnamon Cream Cheese Frosting	Decorations
113g butter 310g pumpkin purée 360g sugar 130g buttermilk Pinch of salt 4 eggs 265g flour 2 1/2 tsp baking powder 1/2 tsp baking soda 2 tsp ground ginger 2 1/2 tsp cinnamon Pinch of ground cloves	270g cream cheese 300g butter (room temp) 650g icing sugar 2 tbsp cinnamon	Pistachios Optional: Meringue toadstools (recipe here)

Pumpkin spice cupcakes method

Make the cinnamon cream cheese

1. Using an electric mixer, cream the cream cheese in a bowl until smooth, then set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter.
3. Sift the icing sugar and add to the butter little by little while still mixing. Mix on low first and then as the icing is incorporated in the butter, increase speed progressively until pale and fluffy.
4. Add the cream cheese and mix until well combined.
5. Mix in the cinnamon.
6. Cover with cling film and chill in the fridge for a few hours before use so that it sets.

Make the pumpkin spice cupcakes sponges

1. With this recipe, you will be able to make 25 cupcakes.
2. Preheat the oven to 375°F or 175°C.
3. Line muffin trays with cupcake liners.
4. Melt the butter in a saucepan and leave aside to cool slightly.
5. In the bowl of a standing mixer fitted with a paddle attachment, mix on low the pumpkin purée, sugar, buttermilk and salt.
6. In a separate bowl, whisk the eggs slightly and add progressively to the batter while still mixing.
7. Sift in the flour, baking powder, baking soda, cinnamon, ginger and cloves, and add to the mixture little by little.
8. Once the dry and wet ingredients are fully combined, add the butter. Mix on low until incorporated.
9. Using a cookie scoop, fill each cupcake liners with two scoops worth of batter.
10. Bake for 15 minutes, or until a toothpick inserted comes out clean.
11. Leave to cool in the cupcake tray for a few minutes and then transfer to a wire rack to cool completely.

Assemble and decorate the cupcakes

1. Remove the cream cheese frosting from the fridge and transfer to a large piping bag fitted with a star tip.
2. Pipe a swirl of frosting on top of each pumpkin spice cupcake.
3. Chop some pistachios and sprinkle over each cupcake.
4. Optional: You can make meringue toadstools and add them on top of each cupcake. To each cupcake with two toadstools. The meringue toadstools take a significant amount of time to make so I’d advise making those the day before. They can then be stored in an airtight container at room temperature or in the freezer.

What do you think of this recipe? Aren’t those pumpkin spice cupcakes the cutest and most delicious looking? Of course, they’re even prettier with those meringue toadstools on top!!

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Thanks a lot for stopping by. Hope you liked this post.

See you soon,
Love,
Corinne.