Pumpkin cupcakes with cinnamon frosting
 
Prep time
Cook time
Total time
 
These extremely soft and so delicate in taste cupcakes are the very essence of autumn.
Author:
Recipe type: Dessert
Serves: 9 cupcakes
Ingredients
For the cupcakes:
  • 200 g pumpkin
  • 50 g sugar
  • 15 ml olive oil
  • 30 g melted butter
  • 2 eggs
  • 1 teaspoon of cinnamon
  • Half a tablespoon of vanilla sugar
  • 30 g corn flour
  • 70 g plain flour
  • Half a teaspoon of bicarbonate of soda
  • One teaspoon of baking powder
For the frosting:
  • 100g cream cheese
  • 100g mascarpone cheese
  • 20 g powder sugar
  • 125 ml heavy cream
  • 1 teaspoon of cinnamon
Preparation
For the cupcakes:
  1. Cut the pumpkin into pieces, put it in a saucepan, cover it with water and boil it till it's soft.
  2. Drain the water and smash the pumpkin with a fork.
  3. Add to the pumpkin puree sugar, olive oil, melted butter, cinnamon, vanilla sugar and whisk.
  4. Add the eggs and continue to whisk.
  5. Add the dry ingredients (corn flour, flour, soda and baking powder) and mix.
  6. Butter cupcake forms (I use Ikea's baking cups) and flour them with a mixture made out of corn flour and normal flour. Skip this passage if you decide to use cupcake cases.
  7. Pour the dough into the forms or the cases, filling them till they are half full.
  8. Bake in oven at 180° for 30 minutes.
For the frosting:
  1. Put into a bowl the mascarpone cheese, the cream cheese, the powder sugar, the cinnamon and beat them together.
  2. Add the heavy cream and beat still.
Assembly:
  1. Take the cooled cupcakes out of their stamps and cover them with frosting.
Recipe by The Adagio Blog at https://adagioblog.com/pumpkin-cupcakes-with-cinnamon-frosting/