From Claire Saffitz.
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I Tried Making Homemade Hostess Iced Pumpkin Cupcakes | Claire Recreates
In this episode of Claire Recreates, Claire takes on the new-ish Hostess Iced Pumpkin Cupcake and makes it completely from scratch at home. Every fall, this limited-edition treat shows up in grocery stores and reminds us that pumpkin season has officially started. Claire dives into what makes it so nostalgic – the spiced pumpkin cake, the creamy filling, and that signature orange icing swirl -then recreates each element in her own kitchen.
You’ll see how she builds the cupcake step by step, from baking the soft pumpkin base to mixing the fluffy cream center and topping it with a smooth icing. She also shares a few tricks for getting the flavor and texture as close as possible to the original. Whether you’ve been waiting all year for pumpkin desserts or just love seeing classic snacks get a homemade twist, this one will make you want to preheat your oven.
Watch until the end to see if Claire can match the look and taste of the real Hostess version, and find out how her homemade cupcakes compare.
Subscribe for more recreations of nostalgic snacks and fall baking recipes, and let us know what Claire should tackle next.
#ClaireRecreates #FallBaking #PumpkinDessert
Chapters
00:00 Intro
00:27 First impressions
01:23 Smell test
01:43 Taste test
02:16 Measurements
03:09 Reading the ingredients
05:07 How To Make Iced Pumpkin Cupcakes
06:43 How To Bake Cupcakes
15:01 Coffee break
16:40 Troubleshooting cupcakes
19:44 How To Make Icing For Cupcakes
27:40 Icing + decorating
29:39 Comparison
32:41 Cat cam
Ingredients
Cake
1 cup mashed cooked sugar pumpkin (8.2 oz / 232g)
⅓ cup milk
1 teaspoon vanilla extract
1½ cups all-purpose flour (7 oz / 200g)
1½ teaspoons baking powder (0.21 oz / 6g)
½ teaspoon ground cinnamon
½ teaspoon Chinese five spice powder
½ teaspoon ground turmeric
¾ teaspoon Diamond Crystal kosher salt
2 large eggs (3.5 oz / 100g), at room temperature
¾ cup sugar (6.2 oz / 175g)
¼ cup brown sugar
½ cup neutral oil (3.9 oz / 110g)
Marshmallow Filling
38g water
75g granulated sugar
117g light corn syrup
¼ teaspoon gelatin, softened in 1½ teaspoons ice water
30g egg whites, at room temperature
¼ teaspoon cream of tartar
1 teaspoon vanilla paste
Icing
Confectioners’ sugar
Sour cream
Corn syrup
Salt
Vanilla
Squiggles
Confectioners’ sugar
Turmeric
Beet powder
What’s for Dessert by Claire Saffitz is out now: https://geni.us/WjcIbfp
Dessert Person Online: https://www.dessertperson.com/
Claire on Instagram: https://www.instagram.com/csaffitz/?h…
Claire Merchandise: https://www.dessertperson.com/buystuff
Penguin Random House Books: https://www.penguinrandomhouse.com/
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor/Motion Graphics: Hal McFall
Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton
