Sticky Toffee Pumpkin Cupcakes with cream cheese frosting. Primarily based on a sticky toffee pudding recipe these pumpkin spice cupcakes are wealthy and caramel-y dense.
Sticky Toffee Pumpkin Cupcakes
These Sticky Toffee Pumpkin Cupcakes took place from experimenting with my English Sticky Toffee Pudding Recipe which is served heat.
Good Sticky Toffee Pudding
I wish to make these as particular person servings in muffin tins. Then, I usually freeze them and microwave them to serve later with freshly made toffee sauce.
As soon as, I grabbed one on the best way out the door and realized that I actually did like them chilly as nicely.That impressed a few sticky toffee cake recipes.
Pumpkin Puree
The feel is sort of dense in comparison with common cake. Nonetheless, they’ve a really pleasant texture that collapses in your mouth to an nearly chewy, caramel-y really feel.
Right here I’ve taken my recipe for Sticky Toffee Pumpkin Cake and tailored the ingredient proportions to make a small batch of cupcakes. The cake recipe makes use of a brown butter icing, so you need to use half of that frosting recipe in your cupcakes should you want.
It offers just a bit extra caramel-y flavour to those lovey little cupcakes that are excellent for autumn get-togethers.
Canned pumpkin Puree can be utilized in a pinch or for much less time should you don’t need to roast pumpkin.
Pimkin Spices
Like this Sticky Toffee Pumpkin Cupcakes recipe?
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First Revealed October 2015. Up to date September 2019 to incorporate a brand new printable recipe web page.
Prep Time:
20 minutes
Prepare dinner Time:
quarter-hour
Whole Time:
35 minutes
Sticky Toffee Pumpkin Cupcakes with cream cheese frosting – based mostly on a sticky toffee pudding recipe these pumpkin spice cupcakes are wealthy and caramelly dense.
Elements
FOR THE CUPCAKE BATTER
- 1 cup +2 tbsp pureed roasted pumpkin, you need to use canned pumpkin puree should you want
- 1/2 tsp baking soda
- 1/4 cup butter
- 1/2 cup + 2 tbsp cups firmly packed brown sugar
- 1 tsp vanilla extract
- 3 tbsp darkish corn syrup, or golden syrup
- 2 medium eggs
- 1 1/4 cups all goal flour cups all goal flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp cloves
- 1/4 tsp nutmeg
FOR THE CREAM CHEESE FROSTING
- 4 cups icing sugar, powdered sugar
- 1/2 cup butter
- 1/2 cup cream cheese
- 1 tsp vanilla extract
- 1-2 tbsp milk sufficient to convey the frosting to a spreadable consistency
Directions
TO MAKE THE CUPCAKE BATTER
- Preheat the oven to 350 levels F. Line cupcake pans with paper liners. (Pan sizes differ, so relying on the scale of your pans, this may increasingly make sufficient batter for a couple of greater than a dozen.)
- Combine collectively the pureed pumpkin and baking soda and put aside.
- Cream collectively the butter, brown sugar and vanilla nicely.
- Beat at nighttime corn syrup (or golden syrup).
- Beat within the eggs, separately, beating nicely after every addition.
- Add the pumpkin combination and mix till clean.
- Sift collectively the flour, cinnamon, allspice, cloves, nutmeg and baking powder.
- Add the dry substances to the creamed combination in three equal parts mixing till clean after every addition.
- Pour into the ready paper lined pans and bake for 15-18 minutes or till a toothpick inserted within the middle comes out clear.
- Cool utterly on a wire rack. Frost with cream cheese frosting.
TO MAKE THE FROSTING:
- Combine all of the frosting substances and beat nicely till clean and fluffy. Add solely just a little milk at first and simply add just a little at a time till you get the right spreadable consistency. If you’re planning to make use of a piping bag to frost the cupcakes it’s advisable to maintain the frosting just a little on the thicker facet.
Advisable Merchandise
Rock Recipes a participant within the Amazon Companies LLC Associates Program, an affiliate promoting program designed to supply a way for us to earn charges by linking to Amazon.com and affiliated websites. Our product suggestions are nearly completely for these we at present use or have used prior to now.
Diet Data
Yield
16
Serving Dimension
16 cupcakes
Quantity Per Serving
Energy 306Whole Fats 12gSaturated Fats 7gUnsaturated Fats 4gLdl cholesterol 51mgSodium 156mgCarbohydrates 49gFiber 1gSugar 40gProtein 2g
Rock Recipes a participant within the Amazon Companies LLC Associates Program, an affiliate promoting program designed to supply a way for us to earn charges by linking to Amazon.com and affiliated websites. Our product suggestions are nearly completely for these we at present use or have used prior to now.
