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Cupcakes with white frosting in brown paper cases with saucer and white cup with coffee in background.
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Pumpkin Spice Cupcakes with Lemon Cheese Frosting

Pumpkin spice cupcakes with lemon frosting are full flavour and zest. They make a delicious autumnal dessert.
Course Dessert
Cuisine vegetarian
Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
Servings 12 cupcakes
Calories 257kcal
Author Monika Dabrowski

Equipment

  • 12-hole cupcake pan
  • Electric mixer

Ingredients

For the cupcakes:

  • 150 g butter softened
  • 120 g sugar
  • 170 g flour
  • 2 tsp baking powder
  • 3 large eggs
  • 4 tbsp milk
  • 1 tsp vanilla extract
  • ⅙ tsp fine sea salt

Pumpkin spice:

  • 1.2 tsp cinnamon
  • 1 tsp ground ginger
  • ⅓ tsp nutmeg, allspice and ground cloves each

For the frosting:

  • 300 g full fat cream cheese
  • 2 tbsp butter softened
  • 60 g icing/powdered sugar
  • Zest of 1.5 lemon
Metric - US Customary

Instructions

  • Preheat the oven to 350 F/ 180 C/ gas mark 4 (or 170 C/gas 3 fan). Line a muffin pan with 12 paper cupcake cases.
  • Place all the cupcake ingredients in a large bowl and using an electric mixer beat on low until all the ingredients have been incorporated and the mixture is smooth. Spoon the batter into the cupcake cases and bake for 20 minutes.
  • Remove from the oven, set aside for 10 minutes, then place on a cooling rack.
  • To make the icing combine the icing ingredients and stir together thoroughly until the mixture is smooth. Once cooled completely decorate the cupcakes.

Notes

  • Ensure your oven temperature is not too high. If you are using a regular oven bake these cupcakes in the centre at 180 C/ gas mark 4. For fan assisted ovens the temperature should be a little lower - 170 C/ gas mark 3. The right temperature will produce perfect, evenly risen cupcakes without high peaks.
  • Use readymade pumpkin spice (2.5 tsp) instead of individual spices in the recipe if you prefer.
  • Ensure your butter is quite soft (for both the cupcakes and the frosting) so it's easy to mix in with the other ingredients.
  • Do NOT overmix the batter.
  • Store the cupcakes, once completely cooled, in an airtight container for up to 3 days.
  • Keep the frosting covered, refrigerated and decorate the cupcakes just before serving.
  • Freeze the cupcakes (without the frosting) for up to 3 months.
 

Nutrition

Serving: 1serving | Calories: 257kcal | Carbohydrates: 29g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 87mg | Sodium: 275mg | Potassium: 187mg | Fiber: 1g | Sugar: 17g | Vitamin A: 579IU | Calcium: 93mg | Iron: 1mg