About the Recipe
When it's pumpkin season, I really like to make these cupcakes because they are very easy to make and they are a crowd favourite. Made with a soft, pumpkin sponge, a crunchy Biscoff crust, and a tangy, creamy cream cheese buttercream. I have made these every year without fail because they are that good!
Ingredients
Pumpkin Cupcake
115 g cake flour
75 g sugar
75g dark brown sugar
0.5 tsp salt
0.25 tsp baking soda
3/4 tsp cinnamon
1 tsp pumpkin spice
2 eggs
150ml oil
1 tsp vanilla
215g pumpkin puree
Biscoff Crust:
200 g biscoff crumbs
75g melted butter
Cream Cheese Icing:
50g softened butter
80g cream cheese
250g icing sugar
Preparation
1. whisk together eggs and both sugars until smooth.
2. whisk in the oil, pumpkin puree, and vanilla until smooth.
3. fold in the dry ingredients.
4. For the crust, mix the two ingredients then press about 1/4 cup of the crust into each cupcake liner.
5. scoop batter into cupcake liners until 3/4 full
6. Bake at 350F for 20-22 minutes.
7. For the icing, whip together the butter and cream cheese until it is doubled in size.
8. Slowly mix in the icing sugar, then continue whipping until fluffy.
9. Once cupcakes are fully cool, decorate!