Spiced Pumpkin Cupcakes with Chai Buttercream

Autumn is well and truly here (although let’s be real, it’s feeling far too much like winter right now) and that means one thing: Pumpkin Spice. It may be the most basic thing ever but honestly I love it so I don’t care.

I recently saw a recipe for a pumpkin spice cake that was really the inspiration for this recipe (you can find it here if you’re interested), but I thought making it into cupcakes was a cuter, more party-friendly way of making this autumnal treat.

If you’re gluten-free, vegan or vegetarian then this is still a fairly easy recipe to make, just make the necessary ingredient swaps to make this work for you!

INGREDIENTS (Makes 14 small cupcakes or 10 large)

For the cake:

  • 1 cup / 128g pumpkin puree
  • 1/2 cup / 8 tbsp maple syrup
  • 3 tbsp vegetable oil
  • 2 eggs
  • 1 tbsp vanilla paste
  • 2 cups / 256g self-raising flour
  • 1 tbsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp salt

For the frosting:

  • 600g icing sugar
  • 300g softened butter
  • 1 tbsp vanilla paste
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp ground cardamom

For the gingerbread:

  • 300g self-raising flour
  • 1/2 tsp salt
  • 3 tsp ground ginger
  • 2 tsp cinnamon
  • 1/2 tsp cardamom
  • a pinch of freshly grated nutmeg
  • 100g caster sugar
  • 50g butter
  • 3 tbsp golden syrup
  • 4 tbsp milk

How to make:

  1. Preheat the oven to 180ºC and line cupcake tray with cases.
  2. Whisk together the pumpkin, maple syrup, oil, eggs and vanilla in a bowl. In a separate bowl, combine together the flour, spices and salt. Add the dry mixture into the wet mixture gradually until fully combined.
  3. Divide the batter into cupcake cases and bake for about 20 minutes, turning halfway through. Once cooked, place the cakes on a wire rack to cool.
  4. Whilst the cupcakes are cooling, prepare the gingerbread dough. Preheat the oven to 160ºC and line a baking tray with greaseproof paper.
  5. Place flour, salt and spices into a bowl and mix well.
  6. In a separate bowl, add the sugar, butter and syrup and allow to melt in the microwave for around 30 secs. Add this to the dry mixture and mix until fully combined.
  7. Add milk and mix to a firm consistency. If your dough looks too dry, and small splashes of milk at a time until it forms a smooth dough.
  8. Roll out the dough and cut into shapes of your choosing, you should get around 40 gingerbread cookies from this mixture.
  9. Place the cookies onto your baking tray and bake for 10-15 minutes, turning halfway through.
  10. For the frosting, add the icing sugar and butter to a large bowl and beat until smooth, around 5 minutes. Add the spices and mix well.

To assemble:

  1. Transfer frosting into a piping bag and frost each cupcake in your desired style.
  2. Brush the gingerbread cookies with edible gold glitter and place one on top of each cupcake for decoration.
  3. Serve and enjoy!

This is a surprisingly easy recipe (the cake takes no time at all!) and it’s such a perfect baked good for autumn. It’s a little sweet, super spiced and exactly what you want on a cold day – preferably with a glass of mulled wine to wash it down.

I hope you guys enjoyed this post, let me know what you think of this recipe if you decide to try it out! See you next time,

A x

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