Delicious Pumpkin Spice Cupcakes!

This post is a bit different to other ones and it's a recipe for these super easy and delicious Pumpkin Spice Cupcakes. They taste like Autumn and are the perfect things to rustle up on a dark wintery evening or sunny one if you wish!
This recipe makes 24 cupcakes, which is very a curate so feel free to half the recipe to make 12.
Firstly, set the oven to 180 fans, gas mark 4. Then pop the cake cases into the tins. I found some really cute gold foil cases, you could use black and orange ones if you were taking them to a halloween party.

Firstly, in a large mixing pool sieve all the dry ingredients together and mix :

• 280g plain flour
• 1 tsp ground Cinnamon
• 1/2 tsp ground Nutmeg
• 1/2 tsp ground Ginger
• 1/2 tsp ground Cloves
• 1/2 tsp Salt
• 1 tbsp Baking Powder
• 1 tbsp Bicarbonate of Soda 

If you're short of any of the spices then just top them up with the others, I didn't have any ground cloves so I just replaced it with more cinnamon and it tasted just fine.

Then, in a separate and larger bowl cream the caster sugar, brown sugar and softened butter together, then 1 by 1 add the eggs.

• 200g Caster Sugar
• 5 tbsp Brown Sugar
• 110g Softened Butter
• 2 Eggs

After you've creamed the previous ingredients together, mix the milk and tinned pumpkin into the wet mixture. At this point the mixture will be quite wet. But don't worry we'll be adding the dry ingredients in soon.

• 180ml Milk
• 250g Tinned Pumpkin

Gradually spoon the dry ingredients into the wet ones mixing between each spoonfull. Once all the ingredients are combined spoon the cake mix into the cake cases. Fill them up around half way full, as they will rise and a little ledge between the cake a top of the case is a great little place for the icing to sit in.

Pop them in the oven for around 18 minutes checking them regularly. To test if they're ready, gently touch the top of the cake and if they spring straight back up then they're ready. (Never stick a fork in the top to see if they're ready!)
Leave the cakes to cool for about 5 minutes in the tin then put them on a cooling rack until they are completely done.

Whilst the cakes are cooling you can start on the frosting:

Cream the cream cheese and softened butter together but don't over beat them otherwise you'll get a really soft frosting. Then, gradually add the icing sugar, don't do it all at once otherwise you'll get a cloud of icing sugar in your face!
After that, mix in the ground cinnamon and vanilla extract. Make sure everything is mixed in before you start icing the cakes.

• 200g Cream Cheese
• 50g Softened Butter
• 350g Icing Sugar
• 1 tsp Vanilla Extract
• 1 tsp Ground Cinnamon

I iced my cupcakes using a nozzle and piping bag but you could use a pallet knife to spread it on and you'd get equally good results.
Finally, decorate the cakes with little decorations or leave them as you wish.

There you have it, really simple and delicious Autumnal Cupcakes.
I hope you enjoy them as much as I do!

 *This recipe isn't my own, I found it off the internet*