Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat oven to 180 degrees C (350 degrees F). Grease 14 cupcake tins or line a cupcake tin with 14 cupcake liners and set aside.
Step 2
In a large bowl mix together the
All-Purpose Flour (1 cup)
,
Pumpkin Pie Spice (2 Tbsp)
,
Salt (1 pinch)
,
Baking Powder (1/4 tsp)
and
Baking Soda (1/4 tsp)
.
Step 3
In another bowl, use an electric whisk to mix together the
Canned Pumpkin Purée (1 3/4 cups)
with
Caster Sugar (1 cup)
,
Eggs (2)
,
Vanilla Extract (1 tsp)
and
Evaporated Milk (3/4 cup)
. Add the dry ingredients into the wet mixture and stir until it's well combined.
Step 4
Fill the cupcake tins or liners with 2/3 cup of the mixture in each cup. Place in the warm oven and bake for 18 to 20 minutes or until a skewer inserted in the middle of the cupcake comes out clean.
Step 5
Wait 10 minutes for the cupcakes to cool before transferring them onto a wire rack to cool completely.
Step 6
Prepare the frosting. In a large bowl, use an electric whisk (or a stand mixer fitted with a paddle attachment), to slowly beat the
Unsalted Butter (3/4 cup)
and gradually add the
Powdered Confectioners Sugar (2 1/2 cups)
.
Step 7
Then, add the
Cream Cheese (1/2 cup)
,
Orange Blossom Water (1 tsp)
, and
Vanilla Extract (1 tsp)
. Mix until smooth and fluffy.
Step 8
Top the cupcakes with frosting as desired. Decorate with chopped
Candied Pecans (to taste)
, and a light pinch of
Ground Cinnamon (to taste)
or pumpkin spice.
Rate & Review
{{id}}