Description
These Pumpkin Spice Cupcakes are a delightful autumn treat, combining warm spices with moist pumpkin puree for a flavorful and tender crumb. Topped with a rich maple pecan buttercream, these cupcakes offer a perfect balance of sweet, spicy, and nutty flavors. Ideal for fall gatherings or anytime you crave a cozy, spiced dessert.
Ingredients
Cupcake Batter
- 155 g (1 cup + 2 tbsp) plain (all purpose) flour
- 20 g (2 tbsp + 2 tsp) cornflour (corn starch)
- 0.75 tsp baking powder
- 0.25 tsp bicarbonate of soda (baking soda)
- 0.25 tsp salt
- 2.5 tsp cinnamon
- 0.25 tsp cloves
- 0.5 tsp allspice
- 0.5 tsp ginger
- 0.75 tsp nutmeg
- 70 g (¼ cup + 1 tbsp) unsalted butter, at room temperature
- 150 g (¾ cup) caster sugar
- 1 large egg
- 0.5 tsp vanilla extract
- 140 g (½ cup) pumpkin puree
- 30 g (2 tbsp) yogurt (Greek yogurt recommended)
- 30 ml (2 tbsp) whole milk
- 90 g (½ cup + 2 tbsp) pecans
Buttercream Frosting and Decoration
- 210 g (¾ cup + 3 tbsp) unsalted butter, at room temperature
- 400 g (2 ¾ cups + 3 tbsp) icing (powdered) sugar
- 60 ml (¼ cup) maple syrup
- Extra pecans for decoration
Instructions
- Prepare Cupcake Tin and Oven: Line a cupcake tin with 12 cupcake cases and set aside. Preheat your oven to 180°C (350°F) while you prepare the cupcake batter.
- Sift Dry Ingredients: In a bowl, sift together the flour, cornflour (corn starch), baking powder, bicarbonate of soda, salt, and all the spices (cinnamon, cloves, allspice, ginger, nutmeg). Whisk to combine and set this bowl aside.
- Mix Yogurt and Milk: In a separate jug, mix together the yogurt and whole milk and set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and caster sugar together until fluffy. Add the egg and vanilla and continue beating until the mixture is pale, light, and airy.
- Add Pumpkin Puree: Beat the pumpkin puree into the butter mixture on low speed until just combined. The mixture may look slightly curdled at this stage, but that’s normal.
- Combine Dry and Wet Ingredients: Add half of the flour and spice mixture to the wet ingredients and mix to combine. Then pour in all of the yogurt and milk mixture, beating until smooth. Finally, add the remaining flour mixture and beat gently until just combined; be careful not to overmix.
- Spoon Batter Into Cases and Bake: Divide the batter evenly between the 12 cupcake cases. Bake in the preheated oven for about 18 minutes or until the cupcakes feel springy to the touch and a wooden skewer inserted comes out clean.
- Cool Cupcakes: Allow the cupcakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Pecans: Finely chop the pecans by hand or pulse in a food processor, avoiding turning them into powder. Dry-fry the chopped pecans over medium heat for a few minutes until toasty and aromatic. Remove from heat and let cool.
- Make Buttercream: Beat the unsalted butter until light, fluffy, and very soft, about 4-5 minutes. Add half of the icing sugar and beat to combine. Mix in the maple syrup thoroughly, then add the remaining icing sugar and beat again until light and airy (about 3-4 minutes).
- Incorporate Pecans: Fold in the toasted chopped pecans into the buttercream gently until just combined.
- Decorate Cupcakes: Transfer the buttercream to a piping bag fitted with a large nozzle and pipe swirls onto the cooled cupcakes. Top each cupcake with an extra pecan for garnish.
Notes
- Do not overmix the batter after adding the flour mixture to maintain a tender crumb.
- If the batter looks curdled after adding pumpkin, don’t worry; it will bake up fine.
- Dry frying the pecans intensifies their flavor and aroma; be careful not to burn them.
- Use full-fat Greek yogurt for best texture and taste in the cupcakes.
- Ensure butter is at room temperature for easy creaming and smooth buttercream.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
