At a glance
You're making vibrant Hokkaido pumpkin cupcakes that come together in just 45 minutes total, with most of the work happening in the food processor when blending the pumpkin and mixing the batter. The frosting is where things get fun—you'll whip up a creamy nectarine topping that adds a juicy, unexpected twist, though the trickiest part is getting the cupcakes to bake evenly and cool properly before frosting so everything stays neat and beautiful.
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Prepare the pumpkin
Wash the pumpkin, remove the seeds and flesh, cut it into pieces and blend it in a food processor with chopping blades. If you don't have a food processor, grate it finely instead.
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Mix the ingredients
Add the remaining ingredients, except for the nuts, and run the food processor for about 2 minutes so the batter blends together nicely. Finally, fold in the nuts.
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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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