Pumpkin Spice Cupcakes|パンプキンスパイスのカップケーキ


pumpkin cupcakes

Pumpkin Spice Cupcakes|パンプキンスパイスのカップケーキ


2 large eggs
1 ½ cups sugar
1 can (420g) plain pumpkin puree (not fresh puree)
½ cup unsalted butter, melted
2 ½ cups all-purpose flour
2 tsp baking soda
½ tsp salt
1 ½ tsp cinnamon
¾ tsp ground ginger
½ tsp nutmeg
1/8 tsp allspice
1/8 tsp cloves

2 cups confectioner’s sugar
1 tsp vanilla extract
5 cups confectioner’s sugar
¼ cup canned pumpkin
½ tsp pumpkin pie spice
orange food colouring

Candy pumpkins
leaf sprinkles


Bake the cupcakes:
1. Combine the eggs, sugar, pumpkin puree and butter in a large bowl. In a separate bowl, combine the flour, baking soda, salt, cinnamon, ginger, nutmeg, allspice and cloves. Add this to the pumpkin mixture and mix well.
2. Divide the batter into lined cupcakes pans. Bake at 350F for 20-25 minutes, or until a skewer inserted into the center comes out clean.

Make the buttercream:
1. Beat the butter, canned pumpkin and pumpkin pie spice with an electric mixer until fluffy. Add the vanilla extract and mix well. Add the confectioner’s sugar one cup at a time, beating with each addition. Add the orange food colouring and beat for 3-5 minutes, until fluffy.
2. Place the buttercream in a piping bag fitted with a large star-shaped piping tip.

1. Pipe swirls of buttercream onto the cupcakes. Decorate with leaf sprinkles and candy pumpkins. Enjoy!


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