Halloween Pumpkin Cupcakes
- NF VE
Whether you have kids or not, I always want to find reasons to celebrate as the weather draws in, finding excuses for activities to bring the family together in the kitchen. These Halloween bakes are the perfect excuse. Following on from last week’s pumpkin chocolate chip bread recipe, these are a real commitment to the season! I tend to buy some little spooky figurines, or the cute googly eyes above, just to add that bit of Halloween fun for the kids for this bake. But they work perfectly well without, too, for a more grown-up treat!
These Halloween pumpkin cupcakes channel the US tradition to use pumpkin in baking around this time of year. Using pumpkin in desserts just isn’t as common in the UK - I don’t know why, as it makes for a deliciously moist, flavoursome and seasonal addition to sweets and bakes! The warming spices make these cupcakes feel like little bites of pure autumn. They really can satisfy all season long; feel free to leave out the orange colouring and any fun Halloween decorative touches if you want a more stylish seasonal bake for the grown ups to enjoy - far beyond the 31st of October!
Mix the butter and sugar in a mixer, on medium speed for 2 minutes, until you have a fluffy mixture.
Continue by adding the eggs, milk, vanilla extract and pumpkin puree, and mix until everything is incorporated.
Finally add all solid materials, flour, salt, cinnamon, nutmeg and clove, and continue mixing until you have a smooth mixture.
Add muffin liners to your muffin tray, fill each one with 2 tablespoons of the mixture (making sure more than half is filled) and bake in a preheated oven at 180ºC (350ºF) for about 22 minutes.
Frosting: Use a stand mixer with the whisk attachment to mix on high speed the cream cheese, icing sugar, vanilla extract, butter, salt and the food colouring until everything is combined (add food colouring gradually to make sure you have the colour you like).
Make sure all ingredients are in a room temperature.