Transform your cupcakes into these impressive Halloween pumpkin cupcakes for Halloween. These cupcakes take just 20 minutes to prepare.
Unlike our classic pumpkin cupcakes, these Halloween cupcakes are made with pureed pumpkin. Spices like cinnamon, ginger and nutmeg give the cupcakes a distinctly wintery appeal. Decorate with bright orange cream cheese frosting to create the classic Halloween jack-o’-lantern look.
- 200g self-raising flour
- 1tsp cinnamon
- ½tsp ginger
- ½tsp nutmeg
- ½tsp allspice
- 1tsp baking powder
- ¼tsp baking soda
- ¼tsp salt
- 300g caster sugar
- 170g pureed pumpkin
- 2 large eggs
- 125ml vegetable oil
- 2tbsp maple syrup
- For the cream cheese frosting:
- 60g butter, softened
- 60g cream cheese, softened
- 240g icing sugar, sifted
- 1tsp vanilla extract
- Dark green, black and orange food colourings
Preheat the oven to 180°C/350°F/Gas Mark 4. Line a 12-hole muffin tin with cupcake cases.
Sift the flour with the spices, baking powder, soda and salt in a large mixing bowl. Set aside.
In a separate large bowl mix together the sugar, pumpkin, eggs, oil and maple syrup.
Gently fold in the flour mixture.
Spoon the mixture into the cupcake liners, filling ¾ of the way and bake for 18 mins or until a cocktail stick inserted into the centre of each cake comes out clean. Leave to cool on a wire rack.
For the cream cheese frosting: In a large, clean mixing bowl, cream the butter and cream cheese until smooth, gradually add the icing sugar and continue to cream until light and fluffy. Mix in the vanilla until combined.
Place 2 scoops of the frosting into a separate bowl and colour with dark green food colouring.
Place 1 scoop into another bowl and colour with black food colouring.
Colour the remainder orange. Use the orange to pipe a pumpkin design around each cupcake.
Use the green to pipe the pumpkin stalks and the black to pipe the pumpkin face.
Top tips for making Halloween pumpkin cupcakes
If you don’t have any maple syrup you could opt for honey or golden syrup instead.