Moist Pumpkin Halloween Treats (Printable Version)
Moist pumpkin spiced cupcakes topped with rich brown sugar cream cheese frosting and festive decorations.
# Everything You’ll Need:
→ Pumpkin Cupcakes
01 -
120 ml sunflower oil
02 -
3 extra-large eggs (about 64 grams each, shell removed)
03 -
250 grams granulated white sugar
04 -
270 grams self-raising flour
05 -
½ teaspoon ground cinnamon
06 -
¼ teaspoon ground ginger
07 -
¼ teaspoon ground nutmeg
08 -
½ teaspoon salt
09 -
1 teaspoon vanilla extract
10 -
160 grams Greek yogurt
11 -
130 grams pumpkin puree
→ Brown Sugar Cream Cheese Frosting
12 -
80 grams muscovado sugar
13 -
100 grams unsalted butter, softened
14 -
500 grams icing sugar
15 -
¼ teaspoon ground cinnamon
16 -
250 grams cream cheese, room temperature, cubed
# Steps to Cook:
01 -
Preheat the oven to 350°F (180°C) and line two 12-hole cupcake pans with paper liners. In a stand mixer fitted with a whisk attachment, combine sunflower oil, eggs, and granulated sugar. Beat on medium-high speed for 2 to 3 minutes until well blended.
02 -
Sift together self-raising flour, salt, ground cinnamon, ground ginger, and ground nutmeg. Add this dry mixture to the wet ingredients and mix on low speed until just combined.
03 -
In a separate container, combine Greek yogurt, pumpkin puree, and vanilla extract. Slowly pour into the batter while mixing at low speed. Scrape down the bowl sides and mix again to ensure a smooth, lump-free batter.
04 -
Fill the cupcake liners two-thirds full with batter. Bake in the preheated oven for 12 to 15 minutes, or until a skewer inserted into the center comes out clean. Let cupcakes cool completely on wire racks before frosting.
05 -
Using an electric mixer fitted with a paddle attachment, beat softened butter and muscovado sugar on medium speed until the butter is colored and the sugar partially dissolved.
06 -
Add icing sugar and ground cinnamon to the butter mixture. Beat at medium speed until the mixture resembles fine breadcrumbs.
07 -
Mix in cubed cream cheese at room temperature. Beat at high speed for up to 5 minutes until light and fluffy, scraping the bowl sides as needed.
08 -
Fill a piping bag with frosting and pipe swirls atop cooled cupcakes. Optionally garnish with a dusting of cinnamon and edible Halloween decorations. Serve and enjoy.
# Extra Suggestions:
01 -
Use room temperature butter and cream cheese for smooth frosting. Avoid overfilling cupcake liners to prevent misshapen cupcakes. Cool cupcakes fully before frosting to maintain texture.