Pumpkin Pie Cupcakes
Serves: 4
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Cinnamon1 tsp
Ground Ginger1 tsp
Nutmeg1 tsp
Salt1 cup
Granulated Sugar2 tbsps
Butter (softened)1 cup
Pumpkin Puree (canned)2 tbsps
Skim Milk2 tbsps
Sugar (confectioners')2 tbsps
Nonfat Plain YogurtDirections:
1
Heat oven to 350°F
2
Mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt until combined
3
Set aside
4
Mash granulated sugar and butter in another bowl until combined
5
Stir in egg white, then pumpkin, milk and 1/2 teaspoon vanilla
6
Add dry ingredients; stir until just combined
7
Pour batter into lined mini muffin cups to three quarters full
8
Bake until cupcakes spring back to the touch, 10 to 15 minutes
9
Beat cream cheese, margarine and confectioners' sugar in a bowl with a hand mixer until smooth
10
Add yogurt and remaining 1/2 teaspoon vanilla; beat until combined
11
When cupcakes cool, frost and garnish with zest
12
Heat oven to 350°F
13
Mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt until combined
14
Set aside
15
Mash granulated sugar and butter in another bowl until combined
16
Stir in egg white, then pumpkin, milk and 1/2 teaspoon vanilla
17
Add dry ingredients; stir until just combined
18
Pour batter into lined mini muffin cups to three quarters full
19
Bake until cupcakes spring back to the touch, 10 to 15 minutes
20
Beat cream cheese, margarine and confectioners' sugar in a bowl with a hand mixer until smooth
21
Add yogurt and remaining 1/2 teaspoon vanilla; beat until combined
22
When cupcakes cool, frost and garnish with zest