Hummingbird Bakery Pumpkin Cupcakes with Cream Cheese Icing

Things have finally started to settle down in the new flat and I've started to bake again using my new oven - okay its not new, just a lot better than my last flat, so it feels new. There also appears to be an abundance of photos for editing and blogging which I am catching up on from pre and post moving, which is now over a month ago. MENTAL! If you have been reading my blog over the last few weeks you can see I have been quite busy and its nice to have a bit of calm in October. Well I say that, but it is only the 1st of the month.

Before I moved house, I was trying to bake my way through my baking cupboard which in theory meant less stuff to move. To be honest, I'm not really sure we noticed the difference as moving any number of boxes down 2 flights of stairs and then back up 4 flights (with no lift) on the hottest day in London is the worst! Yes 31 degrees Celsius in London is hot...

Last year I really wanted to make all things pumpkin around November/December time, however the Libby's Pumpkin Puree I like to bake with was quite hard to come by as its an American product and so when I saw it on sale at Waitrose I couldn't resist buying 3-4 tins. In hindsight this was crazy as a whole pumpkin pie only needs one tin. Regardless I love this stuff and I decided to give the Hummingbird Bakery Pumpkin Cupcakes a go; especially as these one are topped with my favourite cream cheese icing.

Hummingbird Bakery Pumpkin Cupcakes with Cream Cheese Icing

120 g plain flour
140 g caster sugar
1 tbsp baking powder
1 1/2 tsp ground cinnamon
a pinch of salt
40 g unsalted butter, at room temp
120 ml whole milk
2 eggs200 g tinned pumpkin puree

Cream Cheese Frosting

300 g icing sugar
50 g unsalted butter, at room temp
125 g cream cheese, cold

Heat oven to 170 degrees Celsius.

With an electric mixer beat the flour, sugar, baking powder, cinnamon, salt and butter until you get a sandy consistency and everything is combined.

While the mixer is still running on a slow speed, gradually pour in the milk and mix well. Next add the eggs and mix well, scraping down the sides to ensure an even mix.

Stir in pumpkin puree by hand until evenly dispersed and spoon mixture into paper cases until 2/3 full and bake for about 20 minutes. I always check mine after 16-28 minutes, just in case.

While the cakes are cooling making the icing by beating the icing sugar and butter together in an electric mixer until well mixed. Next add cream cheese (to ensure this is completely chilled before adding, only take it out of the fridge when you are ready to add it - I always measure mine out prior to making the cupcake and then stick it back in the fridge). Continue mixing until frosting is light and fluffy, but do not over beat as the cream cheese warms up the mixture becomes runnier and not fluffier.

Frost the cupcakes when they have cooled, using either a simple round piping tube or just use a pallet knife. Sprinkle with cinnamon.

I still have one more tin to use up... and luckily Halloween is just around the corner!

Happy Baking x

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