How are you all doing? Hope you’ve had a great week 🙂 To finish it perfectly, I bring you a yummy recipe for Pumpkin Spice Cupcakes, which, for me, are pretty much Autumn!
Technically, this recipe’s called Pumpkin Pie Cupcakes, because there’s pastry involved, but you can also do it without the pastry (I’ve done half with and half without).
This recipe takes some time to achieve but I assure you, it’s so worth it, these are the yummiest cupcakes I’ve ever eaten – and I think I’m ready to admit that they taste even better than Starbucks’ Pumpkin Spice Latte!
And they’re so pretty, how can you resist? 😉
For the original recipe, just click here.
This is what you’ll need:
♥1 packet of ready-made shortcrust pastry (plus egg and sugar)
♥ 115g self raising flour
♥ 75g caster sugar
♥ 75g dark brown sugar (I used turbinado)
♥ 1/2 tsp salt
♥ 1/4 tsp bicarbonate of soda
♥ 3/4 tsp cinnamon
♥ 1/2 tsp ginger
♥ 1/2 tsp nutmeg
♥ pinch of ground cloves
♥ 2 small eggs
♥ 150ml veg oil
♥ half a can of pumpkin puree (about 400 grs)
♥ 150g unsalted butter, soft
♥ 340g icing sugar, sifted
♥ 1/2 tsp cinnamon
♥ 3-4 tbsp whole milk (I needed 4)
Tip: If you can’t find canned pumpkin puree like I couldn’t, just make your own. I did mine and it was super easy! Just peel and cut your pumpkin (I used butternut squash) into small-ish cubes, boil them in lightly salted water until soft. Then put them trough your food processor or blender until they’re mushy and smooth. Do this before you do anything else because you’ll need it to cool completely before using it.
If, however, you can find a can of pumpkin puree (lucky you!), then start by this step:
→ Unroll your pastry and, using a circular cutter (one that’s slightly bigger than the base of your cases, because the pastry will shrink a tiny bit), cut 12 circles and put them on a baking sheet.
Then, for the decorating “leaves”: using a slightly smaller circular cutter, cut another 12 circles. Cut the top and the bottom of each circle and you’ll end up with 2 perfect leaf-shaped bits. Then all you have to do is make the veins, for which I used a knife. Display your 24 leaves on the same baking sheet as the bases, brush them (the leaves, not the bases) with some egg and sprinkle with some sugar (I used turbinado). Bake everything at 180ºC / 350-360 ºF for 9 to 11 minutes, or until they’re golden.
Once they’re done, let them cool completely. Then save the leaves for later but put the disks on the cupcake cases.
→ Time to make the cupcake itself! Start by mixing the dry ingredients together (flour, sugars, salt, bicarb and spices). On a separate bowl, mix together the wet ingredients (egg, oil and pumpkin puree) and whisk it all together until all ingredients are combined. Then add this mixture to the bowl with the dry ingredients and give it a good mix.
Fill 2/3 of your already lined cases with the batter and bake the cupcakes at 170 ºC / 340 ºF for 20 to 22 minutes. Once they’re baked, let them cook completely.
→ While you’re waiting for your cupcakes to cool down, you can start making the icing / buttercream. Add the butter to a bowl (it’s really important that the butter’s soft) and mix it with a hand whisk until it’s light and fluffy (it took me about 5/7 minutes). Once this is done, add half of the icing sugar and the cinnamon and mix it all again really well, then you can add the second half of the sugar and mix it all again.
Then you can add the milk. Add 3 tablespoons first and mix it all together. If it’s still a bit thick, then add another one, whisk some more, and you should be good to go.
→ Using a piping bag or a spoonula, decorate your completely cool cupcakes with the icing / buttercream and add a couple of leaves afterwards. It should look something like this:
I know mine weren’t the prettiest but boy, were they tasty! ♥
Also, this recipe’s supposed to make 12 cupcakes but I ended up with 18, that’s why some of them had the pastry bottom and the others didn’t.
My mother-in-law actually told me these were the best think I’ve ever baked, they disappeared in a second (all of us in the house have quite the sweet tooth 😛 )!
Hope you all have a fantastic weekend and let me know if you recreate these.
Happy baking! 🙂