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Thanksgiving Pumpkin Cupcakes recipe from The Hummingbird Bakery

Pumpkins are not just for lanterns – these tasty treats really pack a pumpkin punch. Add decorations or mini marzipan pumpkins for a final touch.

Posted: 28 November 2013
by Junior

Thanksgiving Pumpkin Cupcakes from The Hummingbird Bakery
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Pumpkin cupcakes

These cupcakes are popular at Halloween and Thanksgiving. The light sprinkling of ground cinnamon over the Cream Cheese Frosting gives them a pretty finish.

120 g plain flour

140 g caster sugar

1 tablespoon baking powder

1½ teaspoons ground cinnamon,

plus extra to decorate

a pinch of salt

40 g unsalted butter,

at room temperature

120 ml whole milk

2 eggs

200 g tinned pumpkin purée

1 quantity Cream Cheese Frosting (page 11)

a 12-hole cupcake tray, lined with paper cases (see note below)

Note: The cupcakes on pages 14–45 were baked in American-style cupcake cases, which are larger than standard UK cases. If using standard cases, the yield will be approximately 18 instead of 12. They will need 3–5 minutes less in the oven.

Makes 12

cream cheese

300 g icing sugar, sifted

50 g unsalted butter, at room temperature

125 g cream cheese, cold

Makes enough to frost 12 cupcakes

(double the recipe for 20-cm cake)

Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.

Taken from The Hummingbird Bakery Cookbook by Tarek Malouf (Ryland, Peters & Small, £6.99). For more cupcakes, see our recipes by Cookie Girl and The Primrose Bakery.

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