Pumpkin cupcake is all time favorite of my kids. These are perfect treat for kids. Super moist, fluffy and flavorful pumpkin cupcakes are very delicious. This recipe is egg-less variation cupcake for those people who don’t eat egg. Instead of egg I have used egg replacer which is available in grocery stores. For people who eat egg can replace it with egg. These cupcakes are decorated with tangy and sweet yogurt base frosting, you can use cream cheese instead of hung curd if you like it.
- 2 cup Self rising flour or all purpose flour
- 2 tsp Cinnamon powder
- 1/4 tsp Nutmeg powder
- 2 tsp Baking powder
- 2 tsp Baking soda
- Pinch of Salt
- 1 cup Fine grated pumpkin
- 3 tbsp Fine grated beetroot
- 1 cup Granulated Sugar or brown sugar
- 2 tbsp Egg replacer Neat brand
- 2 tsp Vanilla extract
- 1/4 cup Curd (yogurt) room temperature
- 1/3 cup Unsalted butter room temperature
- 3/4 cup Hung curd( thick curd)
- 1/3 cup Powder sugar
- Few thread of saffron
- 1/8 tsp Nutmeg powder
- 1/2 tsp Vanilla extract
- 1/3 cup Cool whipped cream
- In a bowl, mix 2 tbsp egg replace with 4 tbsp warm water very nicely. Keep it aside. It is equivalent to 2 eggs.
- Peel the pumpkin and grate them using fine hand grater. (You can use cane one too if fresh not available). Grate 3 tbsp beetroot and keep both aside.
- Preheat the oven at 350 degree F. Line cupcake pan with paper liners. Sift the flour, cinnamon powder, nutmeg powder, baking powder, baking soda and pinch of salt in a large bowl. Mix them together and keep aside.
- In an electric mixer or hand mixer bowl, add butter and sugar and beat together till it gets soft and fluffy. Add egg replace mixture (which we prepared in step 1) and vanilla extract, beat them together till it gets mixed well.
- Add grated pumpkin, beetroot and yogurt and beat it again. Add half cup flour at a time to the bowl and beat it until all flour is mixed nicely. Scrape the sides of the bowl so that it gets mixed evenly.
- Batter is ready for the cupcakes.
- Fill 3/4 part of cupcake pan with the cupcake batter using ice cream coop evenly.
- Once its done, place the cupcake tray in preheated oven on middle rack and bake for about 18-20 minutes or until toothpicks inserted comes out clean.
- Once its done, remove from oven and let it cool down.
- To make yogurt frosting, Add hung curd (Yogurt), powder sugar, nutmeg powder, saffron, vanilla extract in food processor bowl. Blend until curd gets creamy at low setting. Once it done, transfer it in to a bowl. Add whipped cream and mix till all ingredients are combined. Mix this with soft hand and not very hard.
- Fill the frosting in an icing bag with star knob. Decorate all cupcakes with delicious frosting. Sprinkle some sugar candy and fruit pearls on it and enjoy!
- Delicious cupcakes are ready to be served.
To make hung curd ( Yogurt) ...
Take 4 cups of full fat yogurt in to muslin cloth, tie it and hang it for about 1 hours or until water will stop dropping from it. Place a clean kitchen towel on kitchen counter, add a layer of tissue paper on the same then place the hung curd along with muslin cloth, wrap the curd with the kitchen towel and store in the fridge for 2-3 hours.
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