Pumpkin Puree Cupcakes with Sour Cream Frosting

Delicious, fragrant cupcakes with pumpkin puree! An unforgettable taste of childhood! Mid-autumn is the time to make pumpkin baking. Pumpkin is very healthy, but not everyone loves it. Thanks to the use of pumpkin puree in this recipe, the pumpkin flavor is practically undetectable. I recommend!
cook time: 1h
Hazel Farrow
Pumpkin Puree Cupcakes with Sour Cream Frosting

Nutrition Facts (per serving)

248
Calories
11g
Fat
31g
Carbs
5g
Protein

Ingredients (10 portions)

Basic:

Salt 0.5 tsp
Sugar 150 g
Wheat flour 300 g
Butter 100 g
Sour cream 200 g
Dry spices (for baking (vanilla, cinnamon, cardamom, lemon zest) 0.3 tsp
Baking powder 2 tsp
Chicken eggs 2 pc
Pumpkin (raw) 400 g

Recipe instructions

Step 1

Step 1
Necessary products. I cut the pumpkin into cubes and steam it for 15 minutes. Then I grind it with a blender. Makes 300 g of puree.

Step 2

Step 2
Grind the softened butter with sugar.

Step 3

Step 3
Add eggs, sour cream and beat.

Step 4

Step 4
Add cooled pumpkin puree.

Step 5

Step 5
Add flour, salt and baking powder, mix vigorously.

Step 6

Step 6
Lastly, add baking seasoning. Let the dough stand for 10 minutes. Turn on the oven at 190 degrees.

Step 7

Step 7
Place the dough in silicone molds (I moisten them slightly with water).

Step 8

Step 8
Place the pan with the pan in the preheated oven and bake for about 20 minutes.

Step 9

Step 9
Then cool and sprinkle with powdered sugar. Happy baking!

Additional rubrics

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