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