Thanksgiving Pumpkin Cupcakes

Happy Thanksgiving. Have a beautiful day with your families and friends, give Thanks to God and anyone who contributes to your life 🙂 Make them cupcakes with piped flowers 

Cherie Kelly's Thanksgiving Pumpkin Cupcakes

Pumpkin Cupcakes

For the cupcakes

240g self-raising flour
240g light muscovado sugar
4 tsp mixed spice
2 tsp bicarbonate of soda
140g sultanas
½ tsp salt
3 large eggs , beaten
160g butter , melted
zest 2 oranges
2 tbsp orange juice
425g pumpkin puree

For the cream cheese frosting

200g pack cream cheese
100g butter, softened at room temperature
400g icing sugar , sifted
zest 1 orange

Makes 12 cupcakes

Method

For the cupcakes

1. Pre-heat oven to 180C and line 12-cups muffin tin with muffin cases.
2. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine.
3. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined.
4. Stir in the pumpkin.
5. Fill the muffin cups with the batter evenly and bake for about 45-55 mins or until a toothpick inserted into a cupcake comes out clean.
6. Leave to cool completely on a wire rack.

For the cream cheese frosting

1. Beat the butter until light and fluffy, gradually add the icing sugar and beat until well combined.
2. Stir in the cream cheese.
3. Spoon the cream cheese frosting into a piping bag with the nozzle you like.

I coloured 3 tablespoons of frosting yellow as the stigma of the flower, and coloured the rest in light peach colour, piped with a petal nozzle for this peony flower effect.

Cherie Kelly's Thanksgiving Pumpkin Cupcakes

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