- 200g pumpkin or butternut squash, de-seeded, peeled and diced into 2in cubes
- 60g unsalted butter
- 175g light brown sugar
- 140g self-raising flour
- 30g cornflour
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- 2 medium eggs
- Orange sprinkles (available from larger supermarkets)
- For the icing
- 170g mascarpone cheese
- 40g unsalted butter
- 85g maple syrup
- 100g icing sugar
To make this cupcake recipe, preheat the oven to 170°C/325°F/Gas Mark 3 and line a 12-hole deep muffin tin tray with cupcake cases.
Add the peeled pumpkin or butternut squash to a saucepan pan and cover with water. Bring to the boil and simmer for 10 minutes until soft. Drain and puree in a blender before setting to one side to cool.
Cream the sugar, butter and eggs until light and fluffy, with an electric mixer, then add the spices and mix again. Add the cooled and pureed pumpkin or butternut and mix again. Sieve the flours together and fold into the mix with a large metal spoon.
Using an ice cream scoop, fill the cupcake cases cases to 2/3 full each and bake in the oven for 20 minutes.
Remove from the oven and place on a wire rack to cool.
To make the icing put all the ingredients in a large bowl and beat for about 5 minutes with an electric mixer. This icing will not be firm enough to pipe as it is very soft, so spread on the tops of the cupcakes using a spatula or palette knife and cover with sprinkles. Don’t be tempted to add more icing sugar, unless you have a very sweet tooth!