Pumpkin Spice Cupcake With Orange Blossom Cream Cheese Frosting

It’s the last pumpkin recipe of the year, I promise!

Pumpkin/squash is one of my favourite veggie, along with aubergine and courgette. Well pumpkin and courgette come from the same family so no surprise here… I am not sure about aubergine though (?).

I wasn’t sure how to call this recipe; pumpkin pie or pumpkin spice cupcake? I went for the second one because when you bite this cupcake it really feels like a soft speculoos spread with an aromatic pumpkin jam!

These cupcakes are delicately spiced, sweet and velvety on the inside. The cream cheese frosting gives it a sour kick and the orange blossom a subtle perfumed flavour which really takes the whole pumkin pie-spice experience to another level! 

This recipe is adapted from the krazy coupon lady's website, it is extremely simple and easy to prepare.

So this year, no need to blind bake your pie in the morning so you can fill it in the evening, save time and try this recipe! You will be done in 25 minutes start to finish and super satisfied! 

Pumpkin spice Cupcake with orange blossom cream cheese frosting

INGREDIENTS

Makes 14 cupcakes

  • 200 gr caster sugar (1 cup)
  • 120 gr plain flour  (1 cup)
  • 2 teaspoons pumpkin spice  (or 1/4 allspice, 1/4 ground ginger, 1/4 ground cloves, 1/4 ground nutmeg, 1 ground cinnamon)
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • Pinch of salt
  • 440 gr pumpkin puree
  • 2 eggs
  • 180 ml evaporated milk
  • 1 teaspoon vanilla extract

Frosting

  • 300 gr icing sugar, sifted (2 ½ cup)
  • 100 gr unsalted butter, at room temperature
  • 125 gr cream cheese, cold
  • 1 teaspoon orange blossom water
  • 1 teaspoon vanilla extract  

Decoration (optional)

  • Chopped caramelised pecans
  • Ground cinnamon or pumpkin spice

METHOD

• Preheat oven to 180 C (350 F).

• Grease 14 cupcake tins or line a cupcake tin with 14 cupcake liners and set aside.

• In a large bowl mix together the flour, pumpkin spice, salt, baking powder and baking soda.

• In another bowl, use an electric whisk to mix together the pumpkin puree with the sugar, eggs, vanilla and evaporated milk.

• Add the dry ingredients into the wet mixture and stir until it’s well combined.

• Fill 2/3 of the cupcake tins or liners with cake the mixture. Place in the warm oven and bake for 18 to 20 minutes or until a skewer inserted in the middle of the cup cake comes out clean.

• Wait 10 minutes for the cupcakes to cool before transferring them onto a wire rack to cool completely.

• Prepare the frosting. In a large bowl, use an electric whisk (or a stand mixer fitted with a paddle attachment), to slowly beat the butter and gradually add the icing sugar. Then, add the cream cheese, orange blossom water and vanilla extract. Mix until smooth and fluffy.

• Top the cupcakes with frosting as desired.

• Decorate with candied pecans and a light pinch of cinnamon or pumpkin spice (optional).

Notes:

• You can use homemade or store bought pumpkin puree for this recipe.