Quick Pumpkin Cupcakes With Simple Glaze Recipe: A Moist, Tender Bake You Can Make at Home

This pumpkin cupcakes is a simple, reliable bake with a soft crumb and a clear pumpkin flavor.

Ingredients

• 200 g all-purpose flour
• 150 g granulated sugar
• 115 g unsalted butter, softened
• 2 large eggs
• 120 ml milk
• 2 tsp baking powder
• 1 tsp vanilla extract
• a pinch of salt
• 150 g pumpkin puree
• 1 tsp pumpkin pie spice
• 120 g powdered sugar
• 2 tbsp milk or lemon juice

Instructions

1. Preheat the oven to 175 °C (350 °F). Prepare a 12-cup muffin tin lined with paper cases.
2. Beat the butter and sugar for 3 minutes until pale and fluffy.
3. Beat in the eggs one at a time, then the vanilla.
4. Whisk the flour, baking powder, and salt together. Fold into the batter in two batches, alternating with the milk.
5. Fold in the pumpkin ingredients from the list above.
6. Spoon the batter into the pan and bake for 18 to 22 minutes, until a skewer comes out clean. Cool for 10 minutes before turning out onto a rack.
7. Whisk the glaze ingredients until smooth and drizzle over the cooled cake.

Tips

• Bring the eggs, butter, and milk to room temperature for a smoother batter.
• Do not overmix once the flour goes in, or the crumb will turn tough.

Storage

Store covered at room temperature for up to 3 days, or freeze slices for up to 2 months.

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