Name: Delightful Pumpkin Cupcakes & Nectarine Frosting
Prep time: 25 min
Cook time: 20 min
Total time: 55 min
Yield: 10
Cuisine: American
Ingredients: 200 gram Hokkaido Squash; 12 gram Baking Powder; 80 gram All-purpose wheat flour; 70 gram Whole Wheat Flour; 5 gram Ground Cinnamon; 100 gram Sliced Almonds; 20 gram Powdered Sugar; 2 piece Nectarine; 80 milliliter Sunflower Oil; 2 piece Chicken Eggs; 200 gram Brown Cane Sugar; 100 gram Sour Cream 15%; 3 gram Salt

Hokkaido Pumpkin Cupcakes with Nectarine Frosting

Step-by-step method

Let’s cook

At a glance

You'll blend roasted Hokkaido pumpkin with warm spices and almonds to create a vibrant, moist batter, then bake these beauties for just 20 minutes. The real magic happens when you top them with a bright nectarine-sour cream frosting and a sprinkle of dried lavender for an unexpectedly elegant finish.

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Prepare the pumpkin

Wash the pumpkin, remove the seeds and flesh, cut it up, and blend it in a food processor with a chopping blade. If you don't have a food processor, grate it finely by hand instead.

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200 gram
Hokkaido Squash
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Mix the ingredients

Add the remaining ingredients, except the nuts, and let the food processor run for about 2 minutes so the batter blends together nicely. Fold in the nuts at the end.

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200 gram
Brown Cane Sugar

80 gram
All-purpose wheat flour

70 gram
Whole Wheat Flour

12 gram
Baking Powder

3 gram
Salt

80 milliliter
Sunflower Oil

2 piece
Chicken Eggs

5 gram
Ground Cinnamon

100 gram
Sliced Almonds
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Fill the cupcake liners

Spoon the batter into the liners, filling them only about 3/4 full, as the cupcakes will rise nicely while baking.

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Bake

Bake in an oven preheated to 180°C for about 20 minutes. Once cooled, they're ready to be decorated with the frosting.
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Frosting

Make the frosting by mixing sour cream, powdered sugar, and finely chopped nectarines – feel free to swap in other fruit if you like. You can also adjust the ratio of sugar to sour cream to taste.

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100 gram
Sour Cream 15%

20 gram
Powdered Sugar

2 piece
Nectarine
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Decorate

Spoon the frosting onto the cupcakes and finish with a few extra pieces of nectarine on top. For a lovely look and scent, I also sprinkled on a bit of dried lavender.

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Step-by-step method

At a glance

Prepare the pumpkin

For this step

Mix the ingredients

For this step

Fill the cupcake liners

Bake

Frosting

For this step

Decorate

Made it? Tell us how it went.

Hokkaido Pumpkin Cupcakes with Nectarine Frosting

Ingredients — what you'll need

What's in it?

About this recipe

Want a recipe like this every Thursday?

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