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Pumpkin Halloween Cupcakes are the most festive bake for the spooky season and a guaranteed hit at any autumn party. Each cupcake is super moist with real pumpkin puree and loaded with cozy spices, then finished off with a generous swirl of brown sugar cream cheese frosting. They look just as good on a Halloween dessert table as they taste and will bring big smiles to both kids and adults.
Every October my friends beg me to bring these to our pumpkin carving night. Even people who claim not to like pumpkin desserts change their minds after tasting these cupcakes.
Ingredients
- Sunflower oil: adds tender moisture to the cake and keeps the crumb light. Go for a fresh, neutral oil that does not smell off
- Extra-large eggs: provide structure and help with a fluffy rise. Weigh your eggs out of shell for accuracy
- Granulated white sugar: sweetens the base and makes the flavor bright
- Self-raising flour: ensures a soft airy texture. If not available use plain flour plus baking powder
- Ground cinnamon: brings bold classic pumpkin spice warmth. Choose a fresh jar for strong flavor
- Ground ginger: provides a gentle zing. Adjust to suit your preference or swap in pumpkin pie spice
- Ground nutmeg: adds depth and enhances the autumnal notes
- Salt: sharpens and balances all the sweet flavors
- Vanilla extract: boosts all the other aromas. Use pure vanilla if possible
- Greek yogurt: offers tang and keeps cupcakes plush. Whole milk yogurt is best for richness
- Pumpkin puree: delivers seasonal flavor and rich color. Use homemade or canned but make sure it is smooth and drained if watery
- Muscovado sugar: gives the frosting a delicious toffee note. You can use light brown sugar if you want it milder
- Powdered sugar: creates a soft creamy frosting texture
- Unsalted butter: is the key to smooth frosting. Make sure it is at room temperature and not melted
- Cream cheese: makes the frosting light and tangy. Use blocks of full-fat cream cheese for best results
Step-by-Step Instructions
- Prepare the Cupcake Batter:
- Start by adding sunflower oil, eggs, and granulated sugar to a stand mixer. Beat on medium speed for about three minutes until pale and a bit thickened. This gets air into your batter and dissolves the sugar properly
- Combine the Dry Mix:
- In another bowl sift together your self-raising flour, cinnamon, ginger, nutmeg, and salt. Sifting means no lumps and ensures the spice is evenly spread through all your cupcakes
- Blend Wet Ingredients In:
- In a jug whisk Greek yogurt pumpkin puree and vanilla extract until blended without streaks. With your mixer on low slowly pour this mixture into your main bowl. Pause to scrape down the sides and beat again until just smooth and there are no lumps of flour or pumpkin
- Fill and Bake:
- Line two 12-hole muffin pans with cupcake liners. Use a scoop to fill each liner just about two thirds full for an even rise. Bake everything at 180C for 12 to 15 minutes until a skewer poked in the center comes out clean. Let the cupcakes cool completely on racks before you even think about frosting
- Make the Frosting:
- In your mixer bowl beat together unsalted butter and muscovado sugar until light. Add in the powdered sugar and cinnamon and mix again until it looks like coarse sand. Now add the cubed cream cheese at room temperature. Beat everything on high until your frosting becomes fluffy and airy scraping the sides of the bowl as you go
- Decorate:
- Spoon the frosting into a piping bag fitted with a large star tip. Pipe big swirls onto each cooled cupcake. For a Halloween finish add fondant pumpkins candy bats or a pinch of extra cinnamon on top
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Brown sugar in the frosting is my secret weapon for that rich caramel flavor. The first time I made this recipe my niece insisted on eating just the tops off three cupcakes because she loved the frosting so much. Now I always prep a little extra for her
Storage Tips
Store cupcakes in a single layer inside an airtight container at room temperature for up to three days if your kitchen is cool. If it is warm store them in the fridge and let them sit out before serving for the best texture. You can also freeze unfrosted cupcakes well wrapped for a month then defrost at room temperature and frost fresh before serving
Ingredient Substitutions
No self-raising flour Mix all-purpose flour with baking powder. No Greek yogurt Try sour cream for a similar richness. For a lighter cupcake use light brown sugar instead of muscovado but you will miss a bit of depth in the frosting. Store-bought pumpkin puree works but drain off any watery liquid for best results
Serving Suggestions
Pile your cupcakes onto a vintage cake stand and scatter with Halloween candies or edible googly eyes. Let everyone add their own decorations for a kid-friendly party activity. These also make great gifts boxed up for neighbors during the spooky season
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The Tradition of Pumpkin Treats
Pumpkin sweets have been a fall staple in American kitchens for centuries because pumpkins are perfectly in season and plentiful. Their natural orange color fits the Halloween palette and their mellow flavor is a perfect blank canvas for cozy baking spices
Recipe FAQs
- → What can I use if I can’t find pumpkin puree?
Fresh pumpkin puree can be made by cooking chopped pumpkin until tender, then mashing it in a food processor. Removing excess moisture with a towel helps keep the right consistency.
- → How do I prevent lumpy cream cheese frosting?
Ensure the cream cheese and butter are both at room temperature before beating. This helps achieve a smooth and fluffy frosting without lumps.
- → What is a substitute for self-raising flour?
Combine all-purpose flour with baking powder. For this batter, use 290 grams of flour plus one tablespoon of baking powder to replace self-raising flour.
- → Why don’t my cupcakes dome properly?
Overfilling cupcake liners or incorrect oven temperature can lead to uneven rise or sunken centers. Use oven thermometers and fill liners only two-thirds full for best results.
- → How should I store these cupcakes for best freshness?
Keep cooled cupcakes in an airtight container at room temperature up to three days or refrigerate for up to four days. Freeze individually wrapped for longer storage.