Baking | Zoella’s Pumpkin Spice Cupcakes


 Hi friends! Hope you’re all doing lovely, I know I sure am! Today I had a bit of a day off, as it was Remembrance Day and so my morning lecture was cancelled. Sidenote: I absolutely love Remembrance Day, it’s like everyone’s looking at history for the day and I love history and it’s so important and on Remembrance Day everyone seems to feel the same way!! Lest we forget. Anyways, I didn’t have class until the evening so I got down and did some baking!

I used Zoella’s recipe for Pumpkin Spice Cupcakes, which you can find on her blog here. Hers is based on one she found at allrecipes.com, which is another website I love for recipes!! I use their pancake and waffle recipes whenever I do breakfast for dinner, which is often. Moving on! Zoella’s recipe is in the UK standard grams instead of cups for a lot of the things, so the first thing I did when I saw it (weeks ago), was convert it all into cups! I live in Canada, and I do not have a baking scale. 😦 . It’s pretty easy to convert sizes though, I just used an online converter! The issue is that it converts them to amounts that can be quite difficult to use, like 2.8 cups… what does this MEAN? I ended up using very rough amounts as a result. Moral of the story: invest in cup sizes AND a baking scale. HAVE IT ALL. BE UNIVERSAL.

There are two parts to making these cupcakes (as there usually is), the cake part and the icing, I’ve split them separately for ease of use.

Here are the ingredients in both UK and American amounts:

Cupcakes –

280g plain flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon bicarbonate of soda
110g butter, softened
200g caster sugar
5 tablespoons brown soft sugar
2 eggs, room temperature
180ml milk
250g pumpkin, cooked and pureed

Directions: Preheat the oven to 190oC. As Zoe said, these make quite a few, I didn’t need two full trays of muffin tins, but I did need more than just one, so get out two trays and line at least one, then line the second as needed.

Mix together the flour, spices, salt and baking powders into a bowl. *Note: if you are using pie filling pumpkin, as I did, you do not need to add anymore spices as they are already mixed into the pre bought pumpkin! You can check online if your pumpkin already has spices.
Then, in an electric mixer, mix together the butter and sugars until they are incorporated and light and fluffy.

Then add in the eggs, one at a time. Then stir in the milk and pumpkin puree.

Then add in the dry ingredients from the other bowl until it’s all just mixed in, I usually add in only half at a time. Then add the mix into the lined muffin tins. I took Zoe’s advice of using an ice cream scooper for this part and WOW, it works so well! But it really helped that I had a scooper which has a button to empty the scoop, you know? It’s not just an ice cream scooping spoon. 

Zoe baked her for around 20 minutes she said, I only put mine in for 18, but ended up taking them out at around 14 minutes as the bottoms were burning. I made the novice mistake of putting the baking rack too close to the bottom, silly me. Just make sure you’re watching the cupcakes every couple minutes so that they don’t burn!

For the Icing:
200g cream cheese, softened
50g or 1/5 cups butter, softened
350g or 4 and 1/2 cups icing sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Directions: Beat the cream cheese and butter in a mixer until well-mixed together.

Then add in the icing sugar and beat slowly (otherwise it will all puff up in your face).

Then add in the cinnamon and vanilla and beat until it’s all mixed together.

Ice the cupcakes either using a pipe or just a spatula (piping makes it so much prettier, and I didn’t have one and I’m sad about it), but make sure the cupcakes have fully cooled, otherwise it will all just melt off.


 And there you have it! Even though the bottoms of mine burned a little, it was pretty easy to cut that part off and the rest is still super yummy! My mom is Celiac and she can’t have any of the cupcakes so I kept the leftover icing to the side for her to enjoy, haha! Definitely the best icing I have ever made, 10/10 would recommend trying out this recipe if you have some extra pie filling left over from Thanksgiving!

Let me know what YOUR favourite pumpkin recipes are, I still have tons of leftover pumpkin to use!

xxS

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About Sabrina

20, Canada - Fashion, Beauty, Lifestyle -
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4 Responses to Baking | Zoella’s Pumpkin Spice Cupcakes

  1. FoodFastandSlow says:

    Yummyyy! Look at all the spices in the frosting! Yum!

    Liked by 1 person

  2. Noemí says:

    Wow, I don’t really like Zoella, but these look amazing!

    Like

  3. jeess1007 says:

    Living in the US I went through the same thing…nice to know I wasn’t the only one. So glad I came across your blog! I just started blogging, would you mind checking mine out ? sunndaazze.wordpress.com

    Like

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