This recipe is a delicious dessert of cheese and pumpkin cupcakes. Ideal for making during Halloween and adding a seasonal twist to the classic cupcakes.
Weigh it and use only 300 grams; if you use more or less, the cake may be too moist or too dry and will not rise properly.
Grate the pumpkin as if it were a carrot.
Add the cream cheese to the grated pumpkin, and then with a hand mixer, make a puree with the pumpkin and the cheese.
In a bowl, place the four eggs and with a hand mixer, beat for 2 minutes at medium speed.
Then add the sugar and beat at medium speed for another two minutes or until a whitish mixture is formed.
In a bowl, place the sifted flour, the baking powder, and the lemon zest.
Add on top, in this order, the melted butter, the pumpkin puree with the cheese, and the eggs with the sugar.
Beat well with the hand mixer at medium speed until a uniform mixture is formed.
Now preheat the oven to 190 C (374 F) top and bottom.
In a muffin or cupcake tray, place the liners and distribute about two tablespoons of the mixture we have prepared.
Then place in the oven and bake for 50 minutes, until the cupcakes are golden. Then take them out of the oven and let them cool.
As in the previous step we didn't use all the mixture we had prepared, we repeat the same step, placing some new muffin cups, filling them with the leftover mixture, and baking again.
Once all the cupcakes are baked, let them cool.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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