Pumpkin Carrot Halloween Cupcake

Preparation time: 25 minutes
Cooking time: 1 hour
Makes: 8


Pumpkin Carrot Cupcakes (A):
125 gself-raising flour
¼ tspbaking soda
¼ tspground cinnamon
⅛ tspground ginger
⅛ tspground nutmeg
Pumpkin Carrot Cupcakes (B):
90 gvegetable oil
45 ggranulated sugar
40 glight brown sugar
Pumpkin Carrot Cupcakes (C):
QL Omega eggs
Pumpkin Carrot Cupcakes (D):
50 gpumpkin puree
70 gcarrot, grated
1small orange, grated rind only
Cream Cheese Frosting:
40 gunsalted butter, softened
70 gcream cheese, softened
45 gicing sugar, sifted
⅛ tspvanilla essence
A few drops of orange colouring
Fondant Witch’s Hats:
Plain (white) moulding fondant
Black gel food colouring
Orange gel food colouring


  1. Preheat oven to 170°C.
  2. To make the pumpkin puree, cut pumpkin into small chunks. Roast in a preheated oven at 170°C for 30 - 40 minutes until soften. Process in a food processor until a puree is obtained.
  3. Sift ingredients (A) together and set aside.
  4. In a separate bowl, whisk (B) together then add in (C) and beat until thick and creamy.
  5. Add in ingredients (D) and mix until combined then fold in (A).
  6. Spoon batter into cupcake cups to about ¾ full.
  7. Bake for around 30 - 40 minutes or until cooked.
  8. To prepare the fondant witch's hat, mix the black colouring with some plain fondant.
  9. Mix the orange colouring with a little bit of the plain fondant.
  10. Shape both of the fondants into a witch hats.
  11. To make the frosting, beat all the ingredients together except the orange colouring. Add a few drops of orange colouring and mix well.
  12. When cupcakes are cool, decorate with cream cheese frosting and top with fondant witch’s hats.


QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.


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