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Pumpkin Cupcakes Recipe

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Baking ingredients

  • 300 g self-raising flour
  • 300 g light muscovado sugar
  • 3 tsp mixed spice
  • 2 tsp bicarbonate of soda
  • 175 g sultanas
  • 12 tsp salt
  • 4 medium eggs – beaten
  • 200 g butter - melted
  • 1 orange – zest only
  • 1 tbsp orange juice
  • 500 g pumpkin flesh – grated

Decorating ingredients

  • 500 g Tiger Orange Ready to Roll Icing
  • 400 g Renshaw Chocolate Frosting
  • 250 g Chocolate Ready to Roll Icing
  • Black food colouring
  • Icing sugar


Baking Instructions:

Step 1

Preheat the oven to 180°C/350°F/gas mark 4.

Step 2

Line two cupcake trays with cases.

Step 3

Place the self-raising flour, light muscovado sugar, mixed spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine.

Step 4

In a separate bowl, beat the eggs into the melted butter, then stir in the orange zest and orange juice.

Step 5

Mix the butter mixture with the mixed dry ingredients until combined. Then stir in the pumpkin flesh.

Step 6

Divide the mixture between the paper cases.

Step 7

Bake each batch for approximately 20 minutes, until risen and springy.

Step 8

Leave to cool on a wire rack.

Decorating Instructions:

Step 9

Knead and roll out the Renshaw Tiger Orange Ready to Roll Icing on a work surface lightly dusted with icing sugar to the desired thickness.

Step 10

Pipe a bulb of Renshaw Chocolate Frosting on each cupcake.

Step 11

Cut out circles slightly bigger than the top of the cupcakes using a large circle cutter and place on top of each cupcake, covering the chocolate frosting.

Step 12

With the back of a knife mark, in the segments on each pumpkin.

Step 13

Use your little finger to make an indent in the centre of each pumpkin.

Step 14

Use a paint brush and black food colour to make shadows on the segments and centre of each pumpkin.

Step 15

For each cupcake, take a small piece of Renshaw Chocolate Ready to Roll Icing and shape into a small cylinder to create the stork. Stick in place using cooled boiled water.