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Spiced pumpkin and caramel cupcakes
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Make delectable spiced pumpkin and caramel cupcakes for a delightful treat.
Ingredients:
  • 175g butter, softened
  • 220g brown sugar
  • 3 Free Range Eggs
  • 165.00 ml mashed pumpkin (see notes)
  • 300g self-raising flour
  • 125ml milk
  • 2.50 gm ground cinnamon
  • 1.25 gm ground ginger
  • 375g cream cheese, softened
  • Red liquid food colouring
  • Yellow liquid food colouring
  • Caramel topping, to serve
  • Chopped pecans, to serve
Instructions:
  • Preheat your oven to 180C. Line a 12-hole muffin pan with paper cases that hold 1/3 cup (80ml) each.
  • Beat together butter and brown sugar in a bowl with an electric mixer until light and fluffy. Mix in the eggs one at a time, ensuring each is well incorporated. Add the mashed pumpkin, half of the flour, and half of the milk. Combine well. Stir in the cinnamon, ginger, remaining flour, and remaining milk until fully combined.
  • Pour the mixture evenly into the prepared mold. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • In a clean electric mixer, whip cream cheese and caster sugar until fluffy. Add a touch of red and yellow coloring to achieve an orange hue. Frost the cupcakes and finish with a drizzle of caramel topping and a sprinkle of pecans.

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