Name: Cozy Autumn Pumpkin Cupcakes
Prep time: 35 min
Cook time: 115 min
Total time: 190 min
Yield: 36
Cuisine: American
Ingredients: 12 gram Baking Powder; 200 gram Whipping Cream 33%; 3 gram Nutmeg; 250 gram All-purpose wheat flour; 250 gram Mascarpone; 100 gram Sunflower Oil; 30 gram Powdered Sugar; 3 gram Salt; 5 gram Ground Cinnamon; 5 gram Baking soda; 200 gram Granulated Sugar; 200 gram Brown Cane Sugar; 10 gram Whipped Cream Stabilizer; 3 gram Food Coloring; 4 piece Chicken Eggs; 1 piece Hokkaido Squash

Step-by-step method

Let’s cook

At a glance

You'll be making homemade pumpkin purée from roasted pumpkin (the time-consuming part), then combining it with spiced batter to bake fluffy cupcakes. The real magic happens with the frosting—you're whipping cream with mascarpone and a hint of orange coloring, then piping it on top.

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Pumpkin purée

Cut the pumpkin into wedges, scoop out the seeds and soft flesh, then roast it. There's no need to season it — just bake until soft, then once cooled, scoop out the flesh and blend until smooth.

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1 piece
Hokkaido Squash
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Egg mixture

Whisk the eggs, butter and both sugars together until light, smooth and foamy.

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4 piece
Chicken Eggs

200 gram
Brown Cane Sugar

200 gram
Granulated Sugar
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Oil and purée

Add the oil. Finally, stir in 450 g of pumpkin purée by hand.

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100 gram
Sunflower Oil

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Dry mix

In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon (you can add more if you like a strong cinnamon flavour) and nutmeg.

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250 gram
All-purpose wheat flour

12 gram
Baking Powder

5 gram
Baking soda

3 gram
Salt

5 gram
Ground Cinnamon

3 gram
Nutmeg
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Mix the batter and fill the cupcake liners

Mix thoroughly and combine with the wet ingredients. Stir until you get a smooth batter, then spoon it into paper cupcake liners.
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Bake

Bake at 180 °C for 15 minutes. Let the baked muffins cool completely before preparing the frosting.
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Cream stabiliser

Mix the whipping cream with cream stabiliser. Whip until stiff.

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200 gram
Whipping Cream 33%

10 gram
Whipped Cream Stabilizer
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Mascarpone with sugar

Beat the mascarpone with a little sugar. Adjust the amount to taste — there's no need to overdo it.

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250 gram
Mascarpone

30 gram
Powdered Sugar
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Finished frosting

Stir in a little orange food colouring and the whipped cream. Let the mixture chill, then spoon it into a piping bag and decorate the cupcakes. Keep refrigerated.

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3 gram
Food Coloring

Step-by-step method

At a glance

Pumpkin purée

For this step

Egg mixture

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Oil and purée

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Dry mix

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Mix the batter and fill the cupcake liners

Bake

Cream stabiliser

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Mascarpone with sugar

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Finished frosting

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Autumn Pumpkin Cupcakes

Ingredients — what you'll need

What's in it?

About this recipe

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