Pumpkin Cupcakes

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These fabulous and somewhat different cakes are really nice and are not too dissimilar to carrot cake. It certainly is a great seasonal recipe and they are very easy to make!


Preparation Time: 20 minutes.
Cooking Time: 25 minutes.
Serves: 12 or 6 who aren't on diets.


  1. Heat the oven to 180°c.
  2. Peel the pumpkin, remove the seeds and then grate the flesh. the raw, grated pumpkin
  3. Sift the self-raising flour, baking powder and salt into a bowl. Then grate the nutmeg in separately. the sieved dry ingredients
  4. In another bowl, weigh in the sugars, the vegetable oil and break in the eggs. the wet ingredients
  5. Mix the dry ingredients together so they are evenly distributed. Then whisk the wet ingredients together.
  6. Mix the 150g of grated pumpkin into the oil mixture, the fold in the dry ingredients and stir it until it is free from lumps of flour. the mixed cake batter
  7. Pour the cake batter into a pouring jug, then pour it evenly into the cupcake cases, filling each one about two thirds of the way up. the cake batter in the paper cases
  8. Put the cupcakes into the oven and bake them for 25 minutes. After the time, remove them from the oven and leave them to cool completely as you prepare the icing. the cooked pumpkin cupcakes
  9. Into another bowl, sift in the icing sugar and place in the soft butter. the icing sugar and butter
  10. Whisk them together so there are no lumps, then add in the cream cheese and whisk it again until it is all smooth. Then add the lemon curd. the beaten butter and lemon curd
  11. Whisk in the lemon curd and then apply the icing to the top of each cupcake. Either use a proper piping bag with a proper icing nozzle and pipe the icing on delicately or, if you don't have one (and I mean really, who has a piping bag and nozzle anyway, unless you're over sixty or a professional cake decorator) use a butter knife and smear it on as best you can. the iced cupcakes
  12. And now for the slightly odd part. Place the remaining 50g of grated pumpkin on a silicon mat or baking parchment on a baking tray. the shredded pumpkin ready to be dried
  13. Put the baking tray into the oven at 50°c for 2 - 4 hours or until it is completely dry and brittle.
  14. Once the pumpkin is completely dry, place it into a pestle and mortar and grind it until it has formed a powder. Then add half a teaspoon of icing sugar and mix it in. the dried, powdered pumpkin
  15. Sprinkle the powder on the top of the cupcakes. (Allowing them to sit for an hour in the fridge before serving lets the icing sugar in the powder melt and concentrates the colour and flavour of the pumpkin.) Grate a little more fresh nutmeg on top of the cupcakes and serve. the finished pumpkin cupcakes
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Useful Information

Can it be frozen? No.
Can it be prepared in advance? Yes, they can be finished up to 5 days in advance if kept refrigerated.
Will leftovers be nice? Yes, for up to 5 days.


- The pumpkin, unlike in most pumpkin cake recipes, in not precooked prior to baking which preserves most of its natural flavour and nutrients and makes the cakes surprisingly light.

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