Pumpkin Spice Latte Cupcakes
Love it or hate it, #PSLseason is upon us! Our delicious PSL Cupcakes will make you feel all warm and fuzzy inside this Autumn.
Cooking time20 minutes
Prep time30 minutes
Servings10 portions

Ingredients
- 115g Stork tub (or Stork with Butter)
- 115g caster sugar
- 2 eggs, medium
- 115g self-raising flour
- ½ level teaspoon baking powder
- ½ teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch nutmeg
- 50g pumpkin or butternut squash, grated
- 2 teaspoons coffee essence or strong expresso
- 325g icing sugar, sieved
- 50g Stork with Butter
- 125g cream cheese
- Caramel sauce, optional
- Ground cinnamon to dust
Energy (kcal) | 0 kcal |
Energy (kJ) | 0 kJ |
Protein (g) | 0.0 g |
Carbohydrate incl. fibre (g) | 0.0 g |
Carbohydrate excl. fibre (g) | 0.0 g |
Sugar (g) | 0.0 g |
Fibre (g) | 0.0 g |
Fat (g) | 0.0 g |
Saturated fat (g) | 0.0 g |
Unsaturated fat (g) | 0.0 g |
Monounsaturated fat (g) | 0.0 g |
Polyunsaturated fat (g) | 0.0 g |
Trans fat (g) | 0.0 g |
Cholesterol (mg) | 0 mg |
Sodium (mg) | 0 mg |
Salt (g) | 0.00 g |
Vitamin A (IU) | 0 IU |
Vitamin C (mg) | 0.0 mg |
Calcium (mg) | 0 mg |
Iron (mg) | 0.00 mg |
Potassium (mg) | 0 mg |
Instructions
- Preheat oven to 180°C, 160°C fan, Gas mark 4.
- Place all the cake ingredients in a mixing bowl and beat with a wooden spoon 2 â 3 minutes until well mixed. Place dessertspoons of the mixture in 10-12 paper cases or greased bun tins.
- Bake for around 20 minutes until soft and springy to touch. Cool on a wire tray.
- Mix frosting ingredients together and pipe over the cakes. Decorate with a drizzle of caramel if using, a dusting of cinnamon and finish with a green straw.