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Back idea pumpkin cupcakes with frosting


As soon as the first leaves fall from the trees and it turns autumnal, the pumpkin season is approaching. That we can not only conjure hearty dishes from the delicious vegetables, we show this sweet cupcake recipe.

Pumpkin cupcakes with vanilla frosting

Ingredients for 12 cakes

For the dough

  • 85 g soft butter
  • 90 g of sugar
  • 2 eggs
  • 150 g puréed Hokkaido
  • 40 g of ground walnuts
  • 75 g of flour
  • 1/2 pck of baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 tsp ginger
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • 1 pinch of salt
  • 50 g whole walnuts

For the frosting

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  • 200 g butter (room temperature)
  • 150 ml of cream
  • 450 g powdered sugar
  • 2 tsp vanilla extract
  • 1 pinch of salt


  1. Mix the sugar with the butter and stir until creamy for about 3-4 minutes. Stir in eggs and mix for about 2 minutes. Add the remaining ingredients and stir briefly.
  2. Carefully divide the whole walnuts with your fingers and place in the molds. Then spread the dough on 12 muffin cups.
  3. These are pushed into the preheated oven and baked at 175 ° C for about 20 minutes. So that the topping does not melt later, it is important to let the muffins cool down completely.
  4. For the frosting, beat the soft butter until frothy and gradually add the finely sieved powdered sugar.
  5. So that the consistency is creamy, then add the cream and stir until the mixture is homogeneous.
  6. Then the vanilla and the pinch of salt are added.
  7. The finished vanilla frosting can now be sprayed onto the pumpkin cupcakes with a spout. A cake is best spread with a knife.

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