These cupcakes remind me of cosy rainy days. They encapsulate the beauty of warm spices and comforting flavours in a cupcake.
4) Add the egg and pumpkin puree along with the vanilla extract. Mix this till combined.
Ingredients:
For the homemade pumpkin spice mix:
3 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon ground ginger
3/4teaspoon ground cloves
3/4 teaspoon ground allspice
For the cupcakes:
1 cup all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons pumpkin spice mix (refer to the recipe above)
1/2 cup (113g) soft unsalted butter
3/4 cup sugar
1 egg
1/4 cup pumpkin puree
2 teaspoons vanilla extract
1/2 cup buttermilk
For the pumpkin spice whipped cream frosting:
1 cup cold whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
2 teaspoons pumpkin spice mix (refer to the recipe above)
Garnishes:
2 teaspoons pumpkin spice mix
Instructions:
To make the cupcakes:
1) Preheat the oven to 180°C (350°F) and line a cupcake tray with cupcake liners.
2) In a medium bowl add the flour, baking powder, salt and pumpkin spice mix. Whisk this together until well combined.
3) In a large bowl cream the butter and sugar together with an electric mixer/whisk/wooden spoon until pale and fluffy for about 5 minutes.
4)Add the egg and pumpkin puree along with the vanilla extract. Mix this till combined.
5) Add a third of the flour mixture and roughly mix, then add in a third of the buttermilk and repeat till you have used all your flour and buttermilk. Make sure not to over-mix the batter and stop the moment you don't see any flour streaks.
6) Divide the batter into the cupcake liners using a spoon/ice-cream scoop. Fill the cupcake liners 2/3 full.
7) Bake for 20 minutes and check with a toothpick to see if your cupcakes are cooked. Insert the toothpick in the centre of the cupcake and remove it to see if your cupcakes are ready. If there are a few crumbs on the toothpick, the cupcakes are ready. If it's still runny then bake for another 5 minutes and check until they are cooked.
8) Let the cupcakes cool in the cupcake tray for about 5 minutes and then transfer them to a wire rack and let them completely cool before frosting them.
To make the frosting:
1) Beat cold whipping cream with an electric mixer/whisk until it is thick enough to hold its shape.
2) Then add in the powdered sugar, vanilla extract and pumpkin spice mix. Whip it till it's combined.
To decorate:
1) Spread some frosting on the cupcakes using a butterknife and garnish by sprinkling on some pumpkin spice mix.
Enjoy!