These cupcakes are a dream come true for all the pumpkin spice lovers out there! I personally prefer when the spice flavour is subtle but you can adjust the amount of spices to your taste!

Yields 12-15 cupcakes

Cupcake batter
1 3/4 cup flour
1 tsp powdered ginger
1/2 tsp nutmeg
1 tsp baking powder
1 tsp baking soda
Pinch of salt
1/2 cup canola oil
1/3 cup sugar
3 eggs
3/4 cup pumpkin puree
1/2 cup milk
Cream cheese filling
2 egg yolks
1/3 cup sugar
2/3 cup soy milk
1/2 cup cream cheese, room temperature
1 tsp vanilla
3-4 cardamome seeds
Vanilla buttercream
1/2 cup unsalted butter
1 1/2 cup powdered sugar
1 tbsp soy milk
1 tsp vanilla
Kitkat chocolate bar
Orange food coloring

  1. Preheat the oven to 350F. To make the cupcake batter, combine the flour, ginger, nutmeg, baking powder, baking soda and salt in a small bowl. Set aside.
  2. In a big bowl, combine the eggs, canola oil and sugar and mix with an electric mixer for a couple minutes.
  3. Add the pumpkin puree to the egg mixture and mix until well combined.
  4. Gradually incorporate the dry ingredients into the wet ingredients alternating with the milk.
  5. Divide the batter into your prepared cupcake liners and bake for around 15-20min. When the cupcakes are springy to the touch they are done. Remove from oven and let cool.
  6. To make the filling, combine the egg yolks and sugar in a saucepan. Mix until well combined.
  7. Incorporate the milk, vanilla extract and cardamome seeds into the egg mixture and mix well.
  8. Cook on medium heat for 10-12 minutes or until it simmers. Mix constantly while cooking.
  9. Pour into a small bowl, remove the cardamome seeds, cover with plastic wrap (it has to touch the custard) and keep in the fridge to cool.
  10. Once the custard has cooled down, whip the cream cheese for 2-3 minutes on high speed. Lower the speed and incorporate gradually the pastry cream. Mix until well combined.  
  11. Place the filling in a pastry bag with a round tip. Set aside.
  12. To make the buttercream, combine the butter and 1 cup of sugar and mix with an electric mixer.
  13. Incorporate the soy milk and vanilla and mix well.
  14. Add the remaining 1/2 cup of sugar and mixed until well combined. (if the icing is too dry, add 1 tsp of soy milk)
  15. Add the food coloring and mix at low speed for a few minutes. Place the icing in a big pastry bag with a star tip.
  16. Make a hole in each of the cupcakes and pipe filling in the centres.
  17. Ice the cupcakes with the orange buttercream and place a small piece of kitkat chocolate bar on top to create a pumpkin.