Spiced Pumpkin Cupcakes With Cream Cheese Frosting


2 cups self-raising flour

1 1/2 cups sugar

1 tsp mixed spice

1 tsp ginger

1 cup mashed pumpkin

¼ cup oil

2 eggs

350g Tatua Cream Cheese, at room temperature

50g soft butter

1 tsp vanilla bean extract

2 cups icing sugar

½ cup roughly chopped toasted pecans

¼ cup maple syrup


  1. In a large bowl combine the flour, sugar and spices.
  2. In a separate bowl whisk together the mashed pumpkin, oil, eggs and vanilla.
  3. Pour the wet ingredients into the dry and gently mix together.
  4. Divide mixture between cupcake papers and bake at 180°C for 15-20 minutes or until puffed and golden.
  5. Allow to cool before icing.


  1. Beat the Tatua Cream Cheese, butter and vanilla until smooth.
  2. Gradually add the icing sugar beating until smooth and creamy.
  3. Transfer to a piping bag and pipe large swirls or peaks on top of cupcakes.
  4. Sprinkle with pecans and drizzle with maple syrup.
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