RecipesPumpkin cupcakes with mascarpone cream
Aromatic pumpkin tarts with bold spices and a delicious cream made from mascarpone and cottage cheese will bring you into the autumn atmosphere. Just lightly sprinkle them...
Ingredients (what you need)
Pumpkin puree
1 small Hokkaido pumpkin
Dough
100 g all-purpose flour
90 g semi-coarse flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
190 g pumpkin puree
1/2 teaspoon salt
115 g soft butter (or butter-like spread)
200 g granulated sugar
2 eggs
1 teaspoon vanilla extract
Cream
200 g mascarpone
100 g full-fat cottage cheese
100 g whipping cream
1/2 packet of whipping cream stabilizer
100 g powdered sugar
2 teaspoons vanilla extract
Recipe steps
First, we prepare the pumpkin puree. We thoroughly wash the pumpkin, cut it in half, and remove the seeds. Then we cut it into wedges and bake it at 190 °C for about 45 minutes. After baking, we remove the skin and blend the flesh with an immersion blender into a puree.
In a smaller bowl, we mix the dry ingredients of the dough, namely the flour, baking powder, baking soda, cinnamon, cloves, and salt. In a larger bowl, we beat the sugar with butter for about 5 minutes. Then, we add the eggs and vanilla extract to the butter mixture.
Gradually, in small batches, we add and mix the flour and pumpkin puree into the butter mixture, mixing well.
We prepare the cupcake tin by placing paper liners in it. Then we pour the batter into them and bake for about 20 minutes at 180 °C. We test if the batter is done by inserting a toothpick; if it comes out dry, the cupcakes are ready. After baking, we let them cool down.
Once the cupcakes have cooled, we prepare the frosting. First, we mix mascarpone, cottage cheese, sugar, and vanilla extract. In another bowl, we whip the cream with stabilizer until stiff. We then combine the whipped cream with the mascarpone mixture and place it in the refrigerator for a while. After that, we transfer the frosting into a pastry bag using a spoon and pipe it onto the cupcakes.
We sprinkle the cupcakes with cream and a bit of cinnamon and season to taste.
Additional information about the recipe Pumpkin cupcakes with mascarpone cream
Pumpkin cupcakes with mascarpone cream are a great autumn dessert that is popular for their delicious flavor and delicate texture. The main ingredient is pumpkin, which adds not only a pleasant sweetness to the cupcakes but also moisture. The mascarpone cream is rich and creamy, perfectly complementing the subtle pumpkin flavor. These cupcakes are not only tasty but also visually appealing, ideal for celebrations or as a sweet enhancement to any day. Try them and discover how wonderful seasonal ingredient combinations can be in desserts!
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
