INSTAGRAM : @bakedbyammna #bakedbyammna
It’s October which means it’s the month of Pumpkin Spice everything and Pumpkin flavored everything. Lol. I do love pumpkin, and I don’t mind pumpkin spice in things but sometimes it can get really over powering in everything you eat or drink. I like the flavor but I want it to just hint it and not take over my mouth so I don’t taste anything else for the rest of the day 🤣 you feel me?!
Well that’s why I created these babies. They have the pumpkin purée in them, they’ve got the pumpkin spice in them, they e got cream cheese frosting and beat of all they are soft and velvety like red velvet cupcakes. I mean it’s just a killer combo. They are SOOOO easy to make (considering you’ve got pumpkin purée or are intending on making your own – which is why I do/ my recipe link is here – Click here for recipe- the. It takes basically no time to whip up).
Here’s how you bake them!
- 57 grams butter, room temp.
- 150g sugar
- 1 egg
- 1 tsp vanilla essence
- 113g pumpkin purée (my homemade recipe is here – for recipe link see below)
- 140g flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 60 ml milk
- 1 tbsp lemon juice
- 4 tsp pumpkin spice mix (pumpkin spice recipe link see below)
- 1 drip orange food computing (if desired)
For the cream cheese frosting :
- 156g cream cheese, room temp
- 185g butter, room temp
- 265g icing sugar
- 1 tsp vanilla essence
- 1 tsp pumpkin spice mix (pumpkin spice recipe link see below)
Recipe links : pumpkin purée – Click here /// pumpkin spice – Click here
- Set your oven at 175C (350F) and line your cupcake tray with cupcake cases (this recipe makes 9 large cupcakes)
- In your stand mixer (or with your electric hand held mixer) using a paddle attachment, whip up the room temp butter. Then add in the sugar and whip u til pale in color.
- Add in the egg and vanilla and whip u til fluffy. Then add in your pumpkin purée and mix until combined.
- Then in a separate bowl, add in all the dry ingredients (flour, baking soda, baking powder, salt and pumpkin spice mix) mix together. Set aside.
- In another small bowl, mix together the milk and lemon juice and set aside – this is your homemade buttermilk.
- Then pour half of your flour into the batter and whip slowly u til combined. Then half of your buttermilk. Then the remaining flour and then the remaining buttermilk. Whip u til combined. If you want your cupcakes to look extra Orange then add in some food coloring.
- Pour evenly into cupcake cases and bake in the middle of your oven for 20-25 min until cake tester comes out clean. Take out and let cool completely before piping the frosting on.
For the frosting:
- In a stand mixer, whip up the butter, then add the cream cheese. Whip until combined. Slowly sift in the icing sugar and then the vanilla.
- Whip thoroughly for about 5-6 min u til light and fluffy. Pour into a piping bag and pipe each cupcake.
There you have it! Your October cupcakes are here and ready to be devoured! These keep in the fridge for a week without any cover. You can also freeze them for three weeks in an air tight container.