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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!
For the cupcakes
For the topping
- Preparation time
- Cooking time
- Recipe category Dessert
- Recipe yield 8
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.