Ingredients
Equipment
Method
Cupcake Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and your chosen spices until well combined.
- In another bowl, cream the unsalted butter and granulated sugar until light and fluffy.
- Add in the eggs, milk, pumpkin puree, and vanilla extract, mixing until smooth.
- Gradually fold in the dry ingredients until just combined.
Baking
- Fill each cupcake liner about two-thirds full with the batter.
- Bake in the preheated oven for 18-20 minutes, until a toothpick inserted comes out clean.
- Remove from oven and cool in the pan for about 5 minutes, then transfer to a wire rack.
Filling Preparation
- In a small saucepan over medium heat, combine the pumpkin puree, brown sugar, and spices, stirring continuously.
- Cook the mixture for about 5-7 minutes, until thickened. Remove from heat and let cool slightly.
Frosting Preparation
- In a large mixing bowl, beat the softened unsalted butter until creamy.
- Gradually add powdered sugar, alternating with heavy cream, mixing until light and airy.
- Adjust consistency with milk if needed.
Assembly & Decoration
- Once cupcakes are cooled, use a cupcake corer or knife to remove a small core from each cupcake.
- Spoon in pumpkin filling generously.
- Frost the tops with buttercream, and add fondant decorations and food coloring.
Nutrition
Notes
Cool cupcakes completely before filling and frosting to prevent melting. Store decorated cupcakes in an airtight container.