Cardamom-Cinammon Pumpkin Cupcakes- Sunday Sweets

Published on by Iheartcooking

I was thinking this morning about transformation and cooking. Such a humble, commonplace term for such a magical process! Okay, maybe not so much magick as much as alchemy- the changing of base materials into gold. I am fascinated by the way that many humble ingredients can be transformed into culinary gold in so many different ways ! My  very first Sunday Sweet is a perfect example.. a humble piece of pumpkin turns into light, moist pumpkin cupcakes, spiced with cinammon and ginger, and topped with a cardamom frosting.



A sweet old man sold me this pumpkin at my local market on Sunday morning. I peeled and cut up the rest and put it in the freezer for another meal or two but I wanted to use up at least some on the same day since it was so fresh and beautiful!


Cardamom-Cinammon Pumpkin Cupcakes

Makes 12 regular sized cupcakes or 30 mini cupcakes


1 3/4 cups all purpose flour                 pumpkin cupcakes

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp cinammon

1/4 tsp ground ginger

1/4 tsp ground cardamom

2 large eggs

1 cup white granulated sugar

1/2 cup melted unsalted butter, cooled

1 cup pumpkin puree (fresh or canned)

1/4 cup water

1/2 tsp good vanilla extract


  • Preheat oven to 350 degrees.
  • Place paper cupcake liners in cupcake tins, or spray tins with non-stick cooking spray.
  • Sift all dry ingredients into a large bowl.
  • Whisk eggs lightly, add sugar and melted butter, stirring to combine.
  • Mix in pumpkin, water and vanilla.
  • Add flour mixture to pumpkin mixture in 2 parts, stirring gently to combine.
  • Mix only until ingredients are just combined, don't overmix.
  • Pour into paper-lined cupcake pans.
  • Bake at 350 degrees for 18-23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Cool completely then frost with cardamom buttercream frosting.

Cardamom Buttercream Frosting


1/2 cup unsalted butter, room temperature

2 cups icing sugar, sifted

1 tsp ground cardamom

1/4 tsp cinammon

evaporated milk 


  • With a mixer on low speed beat softened butter, gradually adding  icing sugar.
  • When all the sugar has been added, increase mixer speed to high and beat until light and fluffy (about 1 minute).
  • Add about 2 tbsp milk and spices to butter and icing sugar and continue whipping. You may need to add more milk if mixture is too thick and heavy.








Cardamom-Cinammon Pumpkin Cupcakes on FoodistaCardamom-Cinammon Pumpkin Cupcakes



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Comment on this post

Delices and Gourmandises 12/26/2016 10:34

It’s a nice recipe, easy to make and so delicious :)

skhan 09/22/2010 16:33

hi thanks for the sample i just loved those pumpkin cupcakes and my children also enjoyed the taste. 09/22/2010 08:58


Susie Bee 09/21/2010 07:37

They look fabulous! I wonder if the icing would be good with carrot cake? Carrot cake muffins? I love the idea of Sunday Sweets and look forward to seeing what you come up with to tempt us!

Iheartcooking 09/21/2010 15:11

Hi Susie, I think the frosting would be excellent with carrot cupcakes or muffins! A little change from cream cheese frosting..

kmartin 09/21/2010 02:39

aye girl u will bust my diet if u keepin bringin stuff to sample!!!!!!lol keep it comin!!!!

Iheartcooking 09/21/2010 15:11

I will try to bring healthy things now and then:)) lol