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Pumpkin Spiced Cupcakes
Sweet, spiced, and full of autumn charm, our Pumpkin Spiced Carrot Cake Cupcakes are a harvest-time treat with a magical twist! Made with our Carrot Cake Mix, these cupcakes are transformed into mini pumpkins with orange icing, chocolate stalks, fondant leaves, and a sprinkle of golden nuggets for extra sparkle. Perfect for autumnal gatherings, or just when you want your bakes to shine with seasonal flair.
As always, they’re completely free from the top 14 allergens and carry our no “may contain” promise, so everyone can dig in safely.
Prep:10 minutes
Cook:25-30 minutes
Level:Beginner
Ingredients
- 1 pack Creative Nature Carrot Cake Mix
- 165g grated carrots
- 70ml vegetable oil
- 65ml water
- 1tbsp Apple Cider Vinegar
- Orange-coloured dairy-free icing
- Allergen-safe chocolate flake
- Green fondant (for leaves)
- Green icing (for piping swirls)
- Golden nuggets/sprinkles (allergen-safe)
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Method
- Bake the cakes: In a bowl, whisk together the Carrot Cake Mix, water, oil and vinegar, then fold in the carrots. Divide into cases and bake as directed.
- Pipe the pumpkins: Once cool, pipe orange icing in curved vertical lines across each cupcake to give a pumpkin shape.
- Add the stalks: Place a small piece of chopped chocolate flake into the centre top as the pumpkin stalk.
- Decorate with greenery: Add fondant leaves and pipe green icing swirls around the stalk.
- Sprinkle with sparkle: Finish with golden nuggets for a magical touch of pizazz!