Whip up deliciously spiced Pumpkin Spice Cupcakes with ease using the Hamilton Beach 7-Speed Digital Electric Hand Mixer. From fluffy batter to perfectly blended frosting, create autumn-inspired treats that are perfect for sharing.
Kitchen Hero: 7-Speed Digital Electric Hand Mixer
Ingredients
- 140g butter softened
- 120g golden caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 140g self-raising flour
- 2 tbsp pumpkin spice mixture or you can make your own (see 'goes well with')
- 2-3 tbsp milk plus extra for the icing if needed
- 100g unsalted butter softened
- 100g icing sugar sieved
- ½ tbsp pumpkin spice mixture
- 200g full-fat soft cheese
Method
- Heat the oven to 180°C/160°C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Using the Hamilton Beach 7-Speed Digital Electric Hand Mixer, beat the butter and sugar until light and fluffy. Gradually beat in the eggs and vanilla, scraping down the sides as needed.
- Fold in the flour and pumpkin spice, followed by the milk, until you have a smooth batter. Divide the mixture between the cupcake cases, filling each around two-thirds full. Bake for 12–15 minutes until firm and lightly golden. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the cream cheese icing, use the Hamilton Beach 7-Speed Digital Electric Hand Mixer to beat the butter, icing sugar and pumpkin spice until smooth and pale. Add the soft cheese and whisk for 3–4 minutes until thick and creamy.
- Pipe or spoon the icing onto the cooled cupcakes and finish with a dusting of pumpkin spice, if desired.