Pumpkin Cupcakes with Nuts
12 servings
60 minutes
Pumpkin cupcakes with nuts are a delightful treat from American cuisine, where cozy autumn flavors blend with tenderness and a crunchy texture. The recipe's history traces back to baking traditions when pumpkin was used in pies and desserts as a symbol of home comfort. Warm notes of cinnamon, nutmeg, and ginger harmoniously complement the sweetness of pumpkin, creating a rich and intense flavor. The mascarpone and cream frosting adds airy lightness, while caramelized nuts finish the composition with a pleasant crunch. These cupcakes are perfect for cozy tea times, celebrations, or simply as a sweet indulgence that brings warmth and comfort in every bite.
1
Mix flour, baking powder, spices, and salt.
- Wheat flour: 130 g
- Baking powder (raising agent): 1 teaspoon
- Ground cinnamon: 0.3 teaspoon
- Nutmeg: 0.3 teaspoon
- Ginger: 0.3 teaspoon
- Ground cloves: pinch
- Salt: pinch
2
Beat the butter with 100 g of sugar until the mixture turns pale and fluffy.
- Butter: 110 g
- Sugar: 130 g
3
In a separate bowl, lightly beat the eggs and gradually add to the butter mixture.
- Chicken egg: 2 pieces
4
Add pumpkin puree and vanilla.
- Pumpkin puree: 120 g
- Vanilla essence: 1 ml
5
Gradually sift the flour and pour in the milk. Mix gently. Don't overmix, or the cupcakes won't rise.
- Wheat flour: 130 g
- Milk: 55 ml
6
Preheat the oven to 180 degrees.
7
Place the batter in molds and bake for 20-25 minutes until the tops are firm and golden. If you're unsure, you can check the cupcakes with a toothpick.
8
For the cream, whip the cream separately and the mascarpone with 100g of sugar separately. Combine them.
- Heavy cream 35% fat: 100 ml
- Mascarpone cheese: 100 g
- Icing sugar: 100 g
9
Cover the cooled cupcakes with frosting.
10
Roast the chopped nuts over low heat with 30 g of sugar until the sugar melts and turns amber. Place the nuts on parchment and let cool.
- Walnuts: 0.3 glass
- Sugar: 130 g
11
Cover your cupcakes with nuts.
