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Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes with Cream Cheese Frosting

An easy recipe to make pumpkin and beer cupcakes, topped with cream cheese frosting and garnished with pumpkin seeds: the perfect dessert for your Autumn meals!

12 September, 2016
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Dietary Consideration

Season & Occasion

serves for


total time

0 HR 50 MIN


All purpose flour
110 g
Bicarbonate of soda
1/4 tsp
Baking powder
1 tsp
2 tbsp
40 g, melted
40 g
Brown sugar
50 g
112 ml, puree
85 ml
Pumpkin seeds
1 tbsp
Cream cheese
175 g
Icing sugar
250 g
Maple syrup
2 tbsp
Pumpkin seeds


For the pumpkin cupcakes

To prepare the pumpkin cupcakes with cream cheese frosting, start heating the oven to 180°C (160° fan) gas 4.

Place paper cases in 24 mini muffin tins.

Sift the flour, bicarbonate of soda, baking powder, spice and salt into a mixing bowl.

Whisk together the butter and both sugars until combined.

Add the eggs, pumpkin puree and ale to the butter/sugar mixture and mix well.

Gently fold into the flour mixture with the pumpkin seeds.

Spoon into the paper cases and bake for 10-15 minutes until golden and risen.

Cool in the tins for 5 minutes then place on a wire rack to cool completely.

For the cream cheese frosting

Beat the cream cheese and butter until softened.

Gradually sift in the icing sugar and beat until smooth.

Beat in the maple syrup.

Spoon on top of the pumpkin cupcakes and sprinkle with pumpkin seeds.

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