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Pumpkin Spice Cupcake with Orange Blossom Frosting
Recipe

16 INGREDIENTS • 8 STEPS • 45MINS

Pumpkin Spice Cupcake with Orange Blossom Frosting

4.0
2 ratings
These cupcakes are delicately spiced, sweet and velvety on the inside. The cream cheese frosting gives it a sour kick and the orange blossom a subtle perfumed flavour which really takes the whole pumkin pie-spice experience to another level!
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My Moroccan Food
Hi I'm Nargisse, a Moroccan girl, living in London but keeping my kitchen very much Moroccan!
http://mymoroccanfood.com/
These cupcakes are delicately spiced, sweet and velvety on the inside. The cream cheese frosting gives it a sour kick and the orange blossom a subtle perfumed flavour which really takes the whole pumkin pie-spice experience to another level!
45MINS
Total Time
$0.88
Cost Per Serving
Ingredients
Servings
12
US / Metric
Pumpkin Pie Spice
2 Tbsp
Pumpkin Pie Spice
Baking Powder
1/4 tsp
Baking Powder
Baking Soda
1/4 tsp
Baking Soda
Salt
1 pinch
Powdered Confectioners Sugar
2 1/2 cups
Powdered Confectioners Sugar
Unsalted Butter
3/4 cup
Unsalted Butter, room temperature
Cream Cheese
1/2 cup
Cream Cheese
Orange Blossom Water
1 tsp
Orange Blossom Water
Candied Pecans
to taste
Candied Pecans, chopped
Ground Cinnamon
to taste
Ground Cinnamon
or Pumpkin Spice
Nutrition Per Serving
VIEW ALL
Calories
367
Fat
16.4 g
Protein
4.0 g
Carbs
50.7 g
Add to plan
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Pumpkin Spice Cupcake with Orange Blossom Frosting
Save
author_avatar
My Moroccan Food
Hi I'm Nargisse, a Moroccan girl, living in London but keeping my kitchen very much Moroccan!
http://mymoroccanfood.com/
Cooking InstructionsHide 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 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 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 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.
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.
Tags
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American
Comfort Food
Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
Thanksgiving
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