Recipe | Halloween Pumpkin Cupcakes with Cinnamon Frosting

So Halloween is quickly approaching (eeek!) I thought I would share with you a really tasty fun recipe that you could whip up for a party or however you're spending Halloween, Pumpkin Cupcakes with a Cinnamon Frosting! They're not exclusively for Halloween obviously they're super Autumnal and really depends on how you decorate them. I had some really cute sprinkles to use I picked up at TK Maxx, some lovely Autumn leaves and some spooky bats and gravestone ones. 

I really like how they look in the foil cases, sometimes with paper cases you loose the design after baking, but these looked so shiny and fun! The cake mix is filled with so much spice and the pumpkin gives it a lovely flavour and moistness. The frosting is a classic vanilla flavoured with cinnamon so it takes the edge off it being too sweet and sickly and compliments the pumpkin perfectly! 

Makes 12 Cupcakes -

Ingredients - 

For the sponge -

220g self raising flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1 teaspoon ginger
1 teaspoon mixed spice
133g packed dark brown sugar
2 large eggs
227g pumpkin puree
120ml vegetable oil
80ml milk
1 teaspoon vanilla extract

For the frosting - 

120g unsalted butter, softened
230g icing sugar
1 tsp vanilla extract
1 tsp cinnamon
1 tbsp milk

Method - 

1. Preheat oven to 170°C. Line a 12 hole muffin tin with cupcake cases. Set aside. 

2. To make the cupcakes, in a large bowl, toss the flour, baking powder, bicarbonate of soda, salt, cinnamon, mixed spice and ginger together until combined. Set aside. 

3. In a medium bowl, whisk the brown sugar and eggs together until combined. Whisk in the pumpkin, oil, milk, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. 

4. Spoon the batter into the prepared cupcake cases. Fill about 2/3 full. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

5. To make the frosting, beat the butter until soft, add in the icing sugar, vanilla, cinnamon and milk and beat until you get the right consistency, soft and fluffy but still stiff. Ice the cupcakes however you like, I used a piping bag but a palette knife would work. Decorate however you wish, I used Autumnal and Halloween sprinkles! 



  1. wow these look amazing! I will definitely be trying out this recipe :)

    Lotte |

  2. Ah these look amazing, and very professional! I love themed baking, and Halloween seems like a good opportunity for this. I made some chocolate cupcakes with cobwebs on the top, I would love it if you checked out that post. You always give me baking inspiration, happy Halloween! :-) xx

    Helen | Helens Fashion & Beauty Blog


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