For those of us that love pumpkin pie, we can’t get enough of it. So why not make pumpkin pie into a cupcake, topped with rich cream cheese frosting, that travels well and will have all your friends wanting a bite.
Makes: 12 large cupcakes
Prep Time: 15 minutes
Cook Time: 25 minutes
For the cake
- 250g / 2 cups all-purpose flour
- 200g / 1 cup granulated sugar
- 4g / 2 tsp pumpkin pie spice
- 3g / 1 ½ tsp baking powder
- 2g / 1 tsp baking soda
- 1g / ½ tsp salt
- 2 eggs
- 245g / 1 cup canned pumpkin
- 125ml / ½ cup buttermilk
- 56g / ¼ cup Mirage margarine, melted
For the cream cheese frosting
- 113g / ½ cup cream cheese, at room temperature
- 113g / ½ cup Mirage margarine
- 5ml / 1 tsp vanilla
- 400g / 3 cups icing sugar
- Preheat the oven to 375ºF (190ºC).
- In large bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder, and baking soda.
- In separate bowl, whisk eggs, blend in pumpkin, buttermilk and melted Mirage Margarine.
- Pour the wet ingredients into the dry ingredients, and stir just until combined.
- Spoon the batter into large paper-lined muffin cups, just over 3/4 full.
- Bake in the oven until a toothpick inserted in the centre comes out clean, which should take approximately 25 minutes.
- Remove from the oven and let cool on rack.
- While the cupcakes are baking prepare the frosting. In bowl, beat the cream cheese, Mirage Margarine and vanilla until light and fluffy.
- Add in the icing sugar and beat until smooth and fluffy.
- Once the cakes are cool, transfer the frosting to a piping bag, fitted with your favourite tip.
- Pipe a healthy portion of frosting on top of each cupcake, then sprinkle with a little extra pumpkin pie spice to garnish.
- Cream cheese frosting is the easiest to make when the cream cheese is at room temperature. It’s softer and more ready to mix together with your margarine. If you’re in a pinch and need to the warm it up quickly, take the box off the cream cheese, place the foil wrapped cream cheese into a small freezer bag. Squeeze as much of the air out as possible, seal the bag and then put it in a bowl filled with warm water until soft.
- If you don’t want to buy butter milk, just measure out the same amount of regular milk, and add in a tablespoon of vinegar or lemon juice, then stir. Let it rest for 2 to 3 minutes and you’ll have a quick and easy substitute made from things you already have on hand.