Mini Pumpkin Spice Cupcakes
For the full experience, make this recipe with the Drop Recipes app.
recipe by Drop https://getdrop.com/
-
- Total Time
- 1hr 15mins
-
- Serves
- 8
-
- Calories
- 629
Lightly-spiced pumpkin mini cupcakes topped with a sweet honey cream cheese frosting. You can also use this recipe to make one large loaf for slicing.
recipe updated 22 Feb 2022
Ingredients
-
- Plain flour
- 350 g
-
- Bicarbonate of soda
- 12 g
-
- Salt
- ½ teaspoon
-
- Ground cinnamon
- 1 ½ teaspoons
-
- Ground ginger
- ¾ teaspoon
-
- Nutmeg
- ½ teaspoon
-
- Allspice
- ¼ teaspoon
-
- Cloves
- ¼ teaspoon
-
- Unsalted butter
- 225 g
-
- Granulated sugar
- 300 g
-
- Pumpkin purée
- 425 g
-
- Cream cheese
- 225 g
-
- Honey
- 80 g
-
- Egg
- 2
Tools
-
Stand Mixer
-
Oven
-
Whisk
-
Mini muffin pan - 24-hole
-
Stand mixer bowl
-
Medium bowl
-
Small bowl
-
Step preview
- Pre-heat oven - 174°C
- Prepare a clean mini muffin pan
- Add plain flour, bicarbonate of soda, salt, ground cinnamon, ground ginger, nutmeg, allspice and cloves to a clean medium bowl
- Whisk briefly until blended
- Add unsalted butter and granulated sugar to a clean stand mixer bowl
- Cream together until smooth - medium speed
- Transfer eggs to sugar-butter mixture and mix until combined
- Add pumpkin purée to the mixture and mix until combined
- Add dry ingredients to batter
- Mix batter until well combined - medium speed
- Spoon batter into mini muffin pan
- Bake until skewer tests clean - 10 min, 174°C
- Let cool
- Add unsalted butter, cream cheese and honey to the stand mixer bowl
- Mix until creamy
- Frost cooled cupcakes using a piping bag or spread frosting with a spatula