![](/media/40fdpc1t/halloween-cupcakes.jpg?anchor=center&mode=crop&heightratio=0.625&width=1920&rnd=133093590266230000)
What you'll need:
- 175ml sunflower oilÂ
- 175g light muscovado sugarÂ
- 3 large eggsÂ
- 1 tsp vanilla extractÂ
- 200g coarsely grated pumpkin or butternut squash fleshÂ
- 100g sultanasÂ
- grated zest 1 orangeÂ
- 2 tsp ground cinnamonÂ
- 200g self-rising flourÂ
- 1 tsp bicarbonate of sodaÂ
For the frostingÂ
- 200g tub full-fat cream cheeseÂ
- 85g icing sugarÂ
Method:
STEP 1Â
Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with paper cases. Pour the oil into a large bowl and add the sugar, eggs and vanilla. Beat together, then add the grated pumpkin, sultanas and orange zest.Â
STEP 2Â
Stir in the cinnamon, flour and bicarbonate of soda, the mixture will be quite wet. Spoon into the cases. Bake for 25 mins until firm and springy to the touch and a skewer inserted in the centre of a cupcake comes out clean. Cool completely on a wire rack. At this stage you can freeze the cakes for 4 months.Â
STEP 3Â
To make the frosting, beat the cream cheese and sugar together until smooth then spread on top of the cupcakes. Leave plain or decorate with a Halloween design. Store in the fridge but return to room temperature to serve for the best flavour and texture.Â