Delicious Desserts

Halloween cupcakes-1-low

Pumpkin Spiced Cupcakes

Prep: 25 mins

Cook: 15 mins






For the cupcakes:

  • 125g unsalted butter, softened
  • 125g caster sugar
  • 2 eggs
  • 125g self raising flour, sifted
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp all spice
  • ¼ tsp nutmeg
  • 1 tsp vanilla extract
  • 2-3 tbsp milk
  • Extra black gel food colouring

For the buttercream:

  • 300g icing sugar, sifted
  • 150g unsalted butter, softened
  • Extra black gel food colouring
  • Edible eyes for decorating


For the cupcakes:

Preheat the oven to 190C and line a cupcake tray with paper cases. In a small bowl, gently beat the eggs using Zyliss Quick Whisk.

In a separate mixing bowl, beat together softened butter and sugar until creamy. Whilst still beating the butter mixture, slowly add the eggs. If the mixture starts to curdle, add a tablespoon of flour to stop it from curdling.

In a separate bowl, combine the flour, baking powder and spices and mix well. Add the flour mixture to the bowl with butter, sugar and eggs and mix until well combined. Add vanilla extract and mix again. Pour in the milk, one tablespoon at a time, just enough to loosen up the mixture until it starts to drop off the spoon. Add black food colouring, a little at a time, until you reach the desired colour.

Fill the cupcake cases with batter, two thirds full. Bake in the oven for 12-15 minutes. To check if the cupcakes are done, insert a clean toothpick in the middle of the cupcake. If it comes out clean, the cakes are done. Let them cool down to room temperature whilst you’re making the buttercream.

For the buttercream:

Beat the icing sugar and butter together until well combined and fluffy. Add black food colour, a little at a time, until you reach the desired colour. Pipe the buttercream on the cooled cupcakes & decorate with edible eyes.

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