Inspired by my second favourite Starbucks latte (gingerbread wins everytime!), these deliciously soft, moist cupcakes with a hint of spice are a must for this Autumn/Winter period. Infused with cinnamon, nutmeg, ginger and puréed pumpkin (which you can buy in a tin from Whole Foods or simply make yourself) these are a great alternative to a carrot cake. 

Ingredients (makes 12 cupcakes):

• 110g caster sugar 
• 135g soft brown sugar
• 150g self raising flour, sifted 
• 1/4 tsp bicarbonate soda 
• 1 1/2 tsp ground cinnamon 
• 1 tsp ground nutmeg 
• 1 tsp ground ginger 
• 220g unsweetened pumpkin purée 
• 2 large eggs 
• 100 ml vegetable oil

For the cream cheese icing: 

• 100g mascarpone cheese
• 100g icing sugar, sifted 
• 200g full fat cream cheese 
• Sprinkle of nutmeg or grated orange peal for decoration 

Method: 

1. Preheat the oven to 175 degrees C and place the cupcake cases into the cake tray. Start by pouring the sugars into a mixing bowl and gently whisk with a hand whisker to remove any lumps 
2. Next add the flour, bicarbonate of soda, cinnamon, ginger and nutmeg, along with a sprinkle of salt, to the sugars and stir. In a separate bowl, mix together the oil, pumpkin purée and eggs and then add to the dry mixture 
3. Mix to combine all the ingredients until you have a smooth glossy and golden cake batter. Pour the mixture into the cupcake cases until 2/3 full and leave in the oven for 20-25 mins or until the sponge is slightly browner and springs back to the touch
4. As the cupcakes cool on a wire rack, begin to make your icing. Simple place the mascarpone and full fat cheese into a mixing bowl and stir until combined. Next, gradually add the sifted icing sugar to the cheese, stirring continuously until all the icing sugar has been added and you have a thick, creamy icing
5. Spread or pipe onto your cooled cupcakes and decorate how you like

Enjoy! Nic x