Pumpkin cupcakes with cream cheese frosting
Pumpkin is simply everywhere in autumn. We're baking fruity pumpkin cupcakes with a cherry filling and cream cheese frosting. With the right tricks, simple pumpkin muffins can quickly be transformed into sophisticated cupcakes that also make a great Halloween treat. Of course, they are baked without added sugar.
Instructions
1. Preheat the oven to 180°C.
2. Cook the pumpkin with a little water in the microwave or a pot. Puree it together with the buttermilk and set aside.
3. Using a hand mixer, beat the butter, Xucker, and salt until fluffy. Gradually mix in the eggs. Then add the pumpkin-buttermilk mixture.
4. Combine all the dry ingredients and add them to the batter.
5. Once well combined, portion the batter into muffin cups and bake the cupcakes for 25–30 minutes.
6. After baking, let them cool completely and hollow them out slightly with a small spoon. Fill each cupcake with about half a teaspoon of cherry fruit spread.
7. For the frosting, beat the cream cheese, quark, and powdered erythritol together. Pipe onto the cupcakes using a piping bag.
8. Finally, sprinkle the pumpkin cupcakes with a bit of Xucker Bronxe.
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