Hostess Iced Pumpkin Cupcakes (Homemade)

Ingredients

• 1 cup Pumpkin puree (roasted) (Made from roasted sugar pumpkins, cooled)
• 0.5 cup Neutral oil (vegetable or canola) (Helps keep cake moist)
• 2 Large eggs (Room temperature)
• 0.75 cup White granulated sugar (150 g)
• 0.25 cup Dark brown sugar (Packed, about 55 g)
• 1 tsp Vanilla extract
• 1 cup All‑purpose flour (120 g, sifted)
• 1 tsp Baking powder
• 0.25 tsp Kosher salt
• 0.5 tsp Ground cinnamon
• 0.25 tsp Ground nutmeg
• 0.125 tsp Ground clove
• 0.5 tsp Chinese five‑spice powder
• 0.5 tsp Turmeric powder (For color, mild flavor)
• 2 tbsp Whole milk
• 2 tbsp Heavy cream
• 0.33 cup Light corn syrup (Approximately 80 ml)
• 0.25 cup Granulated sugar (for filling) (50 g)
• 1 Egg white (Large, room temperature)
• 1 tsp Gelatin powder (About 3 g, dissolved in water)
• 0.25 tsp Vanilla paste
• 2 cup Powdered (confectioners') sugar (250 g)
• 2 tbsp Sour cream (Full‑fat for best texture)
• 1 tsp Corn syrup (for icing)
• 0.5 tsp Vanilla extract (for icing)
• 1 tbsp Water
• pinch Turmeric powder (for icing color) (Optional, for orange hue)
• pinch Beet powder (for icing color) (Optional, for deeper orange/red)

Instructions

1. Roast Pumpkin for Puree

   Preheat oven to 425°F. Cut two sugar pumpkins in half, scoop out seeds, place cut side down on a rimmed baking sheet, drizzle lightly with oil, and roast for 30‑35 minutes until the flesh is soft and slightly caramelized. Let cool, then scoop the flesh into a food processor and blend until smooth. Spread on a sheet pan and dry in the oven at 300°F for an additional 10‑15 minutes to reduce excess moisture.

   Time: PT45M

   Temperature: 425°F

2. Combine Dry Ingredients

   In a medium bowl whisk together 1 cup flour, 1 tsp baking powder, 0.25 tsp kosher salt, 0.5 tsp cinnamon, 0.25 tsp nutmeg, 0.125 tsp ground clove, 0.5 tsp Chinese five‑spice, and 0.5 tsp turmeric. Set aside.

   Time: PT5M

3. Whisk Eggs and Sugars

   In a large bowl, add 2 room‑temperature eggs, 0.75 cup white sugar, and 0.25 cup dark brown sugar. Whisk vigorously for about 2‑3 minutes until the mixture becomes pale, fluffy, and slightly increased in volume.

   Time: PT5M

4. Emulsify Oil and Vanilla

   Slowly drizzle 0.5 cup neutral oil and 1 tsp vanilla extract into the egg‑sugar mixture while whisking continuously. The mixture will thicken, resembling a sweet mayonnaise.

   Time: PT3M

5. Incorporate Wet and Dry Components

   Add half of the dry‑ingredient mixture to the bowl and whisk until just combined. Fold in the roasted pumpkin puree, then add the remaining dry ingredients and whisk briefly. Finally, stir in 2 tbsp whole milk and 2 tbsp heavy cream to loosen the batter slightly.

   Time: PT5M

6. First Bake – Lightly Filled Cupcakes

   Preheat oven to 350°F. Butter and flour the muffin pan, then fill each cup about 2/3 full (≈1 oz). Bake for 12 minutes, or until a toothpick inserted near the edge comes out clean. Remove and let cool on a wire rack for 5 minutes.

   Time: PT12M

   Temperature: 350°F

7. Second Bake – Adjusted Batter for Flatter Cups

   Reduce oven temperature to 300°F. Add an extra splash of milk (≈1 tbsp) and a touch more oil if the batter looks too thick. Fill the remaining cups (or refill the pan) to the same level and bake for 15 minutes, checking for doneness with a toothpick.

   Time: PT15M

   Temperature: 300°F

8. Cool and Trim Cupcakes

   Allow cupcakes to cool completely (about 10 minutes). Using a small knife, trim the pronounced dome from each cupcake to create a flat surface for filling. Reserve the trimmed tops for later use if desired.

   Time: PT10M

9. Make Marshmallow‑Style Pumpkin Cream Filling

   In a small saucepan combine 0.33 cup corn syrup, 0.25 cup granulated sugar, and 1 tsp water. Heat over medium‑high until the mixture reaches 240°F on a candy thermometer. Remove from heat, stir in dissolved gelatin (1 tsp gelatin in 2 tbsp warm water) until fully melted. In a clean bowl, beat 1 egg white with a pinch of salt and 1 tsp lemon juice until soft peaks form. With the mixer on medium, slowly pour the hot syrup into the egg whites while continuing to beat. Once incorporated, add 0.25 tsp vanilla paste and beat until the mixture is glossy, stiff, and has cooled to touch.

   Time: PT10M

   Temperature: 240°F

10. Prepare Tangy Sour‑Cream Icing

    In a small saucepan bring 1 tbsp water and 1 tsp corn syrup to a gentle simmer. In a large bowl whisk together 2 cup powdered sugar, 2 tbsp sour cream, 0.5 tsp vanilla extract, and the hot syrup mixture. Continue whisking until the icing is smooth, opaque, and thick enough to coat the back of a spoon. Adjust consistency with a little more powdered sugar (to thicken) or a few drops of water (to thin).

    Time: PT8M

11. Color Icing (Optional)

    Add a pinch of turmeric and/or beet powder to a small portion of the icing to achieve a deeper orange hue. Mix thoroughly; add more powdered sugar if the color becomes too dark.

    Time: PT2M

12. Hollow Cupcakes and Pipe Filling

    Using a small knife or a cupcake corer, remove the center third of each cupcake, creating a cavity. Transfer the marshmallow filling to a pastry bag fitted with a plain tip and pipe a generous amount into each cavity. Replace the trimmed tops if desired.

    Time: PT10M

13. Coat with Icing and Pipe Squiggle

    Dip each filled cupcake into the sour‑cream icing, allowing excess to drip off. Place on a wire rack to set. For the decorative squiggle, fill a separate pastry bag with the stiffened colored icing, pipe a continuous line across the top of each cupcake. Let the icing set for about 20 minutes.

    Time: PT8M

14. Final Set and Serve

    Allow the cupcakes to rest at room temperature for 20 minutes so the icing fully hardens. Serve immediately or store as noted.

    Time: PT20M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

45 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Pumpkin puree (roasted): Canned pumpkin puree
• Instead of Neutral oil (vegetable or canola): Melted butter
• Instead of Large eggs: Flax egg (not recommended for this texture)
• Instead of White granulated sugar: Caster sugar
• Instead of Dark brown sugar: Light brown sugar
• Instead of Vanilla extract: Vanilla paste
• Instead of All‑purpose flour: Cake flour (reduce by 2 tbsp)
• Instead of Baking powder: Cream of tartar + baking soda (1:2)
• Instead of Kosher salt: Table salt (use 1/3 amount)
• Instead of Ground cinnamon: Cinnamon powder
• Instead of Ground nutmeg: Mace (use half amount)
• Instead of Ground clove: Allspice (use 1/4 tsp)
• Instead of Chinese five‑spice powder: Ground star anise + cinnamon blend
• Instead of Turmeric powder: Paprika (for color only)
• Instead of Whole milk: Half‑and‑half
• Instead of Heavy cream: Half‑and‑half
• Instead of Light corn syrup: Honey (will affect flavor)
• Instead of Granulated sugar (for filling): Caster sugar
• Instead of Egg white: Aquafaba (1 tbsp)
• Instead of Gelatin powder: Agar‑agar (use 1/2 tsp)
• Instead of Vanilla paste: Vanilla extract (double amount)
• Instead of Powdered (confectioners') sugar: Icing sugar
• Instead of Sour cream: Greek yogurt (same amount)
• Instead of Corn syrup (for icing): Honey (small amount)
• Instead of Vanilla extract (for icing): Vanilla paste
• Instead of Turmeric powder (for icing color): Paprika
• Instead of Beet powder (for icing color): Food‑grade beet juice powder

Equipment Needed

• Standard 12‑cup muffin/cupcake pan
• Mixing bowls (various sizes)
• Whisk
• Kitchen scale (optional)
• Measuring cups and spoons
• Oven
• Thermometer (candy or instant‑read)
• Pastry bag with plain tip
• Offset spatula (optional)
• Wire cooling rack
• Sharp knife or small kitchen scissors
• Saucepan (small)
• Spoon or small scoop (1 oz) (optional)

Critical Steps — Do Not Skip

• Roasting and drying the pumpkin puree to concentrate flavor.
• Emulsifying oil into the egg‑sugar mixture without breaking the emulsion.
• Cooking the sugar‑corn‑syrup mixture to exactly 240°F for the marshmallow filling.
• Whipping the egg white into stiff peaks before adding the hot syrup.
• Achieving the correct icing consistency for dipping and piping.

Chef Tips from the Video

• Roasting the pumpkin with the cut side down caramelizes the sugars and reduces excess water.
• The combination of five‑spice and warm spices gives a subtle savory depth that balances the sweetness.
• A quick tap on the countertop after baking helps release the cupcakes without tearing them.
• For a glossy finish on the icing, a tiny splash of corn syrup is key.
• If you prefer a brighter orange, increase turmeric by ¼ tsp and add a pinch of beet powder.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. The icing may firm up; let sit at room temperature 15 min before serving.

Freezer: Freeze individually wrapped cupcakes for up to 1 month. Thaw overnight in the refrigerator and let come to room temperature before serving.

Room temperature: Best enjoyed the same day; can sit out for up to 4 hours.

Make-Ahead Tips

• Roast and puree the pumpkin a day ahead; store in an airtight container in the fridge.
• Prepare the marshmallow filling and icing up to 24 hours ahead; keep covered at room temperature.
• Trim and hollow cupcakes after they have fully cooled to prevent cracking.