Sunday, November 27, 2011

Pumpkin Cupcakes

Here's another cupcake recipe adapted from the delightfully sweet Primrose Bakery's 'Cupcakes' cookbook. This time I chose Pumpkin Cupcakes. I just love to incorporate veggies in my bakes. It makes me feel less guilty and a little wee bit 'healthier'.

These cupcakes were nicely moist and soft. I left them unfrosted as I didn't want to add in extra calories. I bet they would've been even better with a creamy velvety cream cheese frosting. Ah, if only my ever expanding thighs permit!

So far  the Primrose Bakery 'Cupcakes' cookbook have yet to dissappoint. I've tried 2 recipes, the Malted Cupcakes (Milo Cupcakes) and this Pumpkin Cupcakes. Both turned out satisfactorily moist and tender. But they may be a tad too sweet and you may need to adjust the sugar to suit your tastebud. I've reduced  the sugar for the pumpkin recipe below.

Pumpkin Cupcakes
(Adapted from Primrose Bakery  'Cupcakes' cookbook) 

(makes 12 regular cupcakes)

  • 110g butter  
  • 200g soft light brown sugar 
  • 2 large eggs 
  • 1/2 tsp vanilla extract 
  • 100g pureed pumpkin 
  • 125g self-raising flour
  • 120g plain flour
  • 1 tsp mixed spice
  • 125ml buttermilk (or 120ml water mixed with 2 tbs buttermilk powder)

  1. Cream butter and brown sugar with an electric hand whisk until pale and smooth, which should take 3-5 minutes.  Add the eggs one at a time, add vanilla extract, beating well after each addition.  Then add pumpkin and beat until just combined.
  2. Combine and sift  self-raising flour, plain flour and mixed spice in a bowl.  Add 1/3 of the flours to the butter mixture and beat until just combined.  Add 1/2 the buttermilk and beat again, then repeat these steps until all the ingredients have been added.
  3. Spoon the mixture into 12  cupcake cases, filling them to about 2/3 full.  Bake at 180 C for about 25 mins until slightly raised and golden brown.  Once cooked, remove from the oven and leave the cupcakes in their tins for about 10 mins before cooling on a wire rack.

I'm submitting this post to Aspiring Baker's #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min's Blog.


    1. The cupcakes are heavenly lovely. Is it icing sugar that you dust on top? :)

    2. Hi Hanushi, yes it's icing sugar :)

    3. i also read somewhere about the primrose bakeries cupcakes and the reviews are good. ONe day i might just pick one and bake. Where do you get the buttermilk powder?

    4. hi Lena, I got the buttermilk powder from a local baking supply store.

    5. So moist looking eh. Next time make for potluck dinner :P

    6. just gave you a shout out on my blog:) hey, how come the texture of my swiss roll isn't the same as yours:(((

    7. also, why do i get crease lines on the roll? i make sure tt my paper is very flat. i think tt it's bc the cake contracted too much when it cooled? any tips pls?

    8. Hi there, I just discovered your blog! Beautiful! Spent a good part of my Saturday morning browsing through your recipes :) Are you based in the US?

    9. Hi Amber, thanks! Awww you're making me blush! :) I'm based in Malaysia.

    10. Hi Sotong,
      Love your blog and those beautiful Huat Kuih~

      You're a passionate baker and I would love to invite you to join World Homebakers Alliance. :)

      My mission is to
      - Unite every passionate homebakers in this planet.
      - Making them the preferred choice (compare to factory products) by the consumers.

      Please join us and improve homebaking.

      You can share your recipe with us here or even join the crazy experiment contest. :)

    11. This will be "THE" cupcake for pumpkin lovers. I have two at home:D

    12. Ambitious Food Lover, thanks for the invite. I felt honored to be invited and definitely will join!:)

      Quay Po, that's great to hear! Thanks for the feedback :)


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