Date posted: 04/10/2021

Tate & Lyle Halloween salted caramel pumpkin cupcakes

These deliciously moist cupcakes are just so easy to make

  • Serves 12
Votes: 1 Average: 5


Rapeseed oil 150ml
Tate & Lyle pure cane light brown soft sugar 175g
Everyday Favourites free range eggs 3
Coarsely grated pumpkin or butternut squash 200g
Fresh orange zest 1tsp
Everyday Favourites mixed spice 1tsp
Everyday Favourites self raising flour 200g
Bicarbonate of soda 1tsp
To make the salted caramel sauce
Tate & Lyle pure cane light brown soft sugar 40g
Everyday Favourites salted butter 25g
Double cream 2tbsp
Pinch of sea salt
To make the frosting
Cream cheese 180g
Tate & Lyle icing sugar, sifted 50g


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  1. Preheat the oven to 180C, fan oven 160C, Gas Mark 4. Line a 12-hole muffin tin with paper cases and set to one side.
  2. Pour the oil into a large bowl, add the sugar, eggs, pumpkin, orange zest and mixed spice. Beat well and then sift over the flour and bicarbonate of soda.
  3. Combine well and carefully spoon into the prepared cake cases. Bake for 25 minutes, or until a fine skewer inserted comes out clean. Cool for 10 minutes before transferring to a wire rack to cool completely.
  4. Meanwhile, to make the salted caramel sauce, place the soft brown sugar, butter and cream into a small pan. Heat until melted then bubble for two minutes until smooth and glossy and then stir in the sea salt. Allow to cool a little.
  5. To decorate the muffins, beat together the cream cheese and icing sugar until smooth. Spoon over the cooled cakes and finish with a drizzle of caramel sauce.
Chef’s tip These cakes can be made with butternut squash or pumpkin, just go for whatever you have to hand!  
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