Spiced Pumpkin Cupcakes

 Recipe

Yield:

Yield: 24 mini cupcakes (serving size: 1 mini cupcake with frosting)

Recipe Time

Prep: 30 Minutes
Bake: 15 Minutes

Nutritional Information

Calories 101
Fat 6 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2 g
Carbohydrate 11 g
Fiber 1 g
Cholesterol 23 mg
Iron 0.0 mg
Sodium 82 mg
Calcium 30 mg

Ingredients

3/4 cup whole-wheat pastry flour (or all-purpose)
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
4 tablespoons unsalted butter, at room temperature
1/4 cup packed dark brown sugar
1 large egg
1/2 cup canned or pureed, steamed pumpkin
1/4 cup plain yogurt (not nonfat)
Frosting:
4 tablespoons unsalted butter, at room temperature
6 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
1/4 teaspoon vanilla extract
1 cup confectioners' sugar
Pinch of salt

Preparation

1. Make cupcakes: Preheat oven to 375°F. Line 24 mini muffin cups with paper liners. In a bowl, whisk first five ingredients.

2. In a separate bowl, using an electric mixer at medium-high speed, beat butter and sugar until light, 3 minutes. Whisk egg and pumpkin in a bowl, then beat into butter mixture, scraping down sides of bowl. With mixer on low speed, add flour mixture and yogurt alternately, beginning and ending with flour. Spoon 1 heaping Tbsp. batter into each muffin cup.

3. Bake until cupcakes spring back when touched lightly, 12 to 15 minutes. Let cool in tin on a wire rack for 5 minutes, then remove from pan and let cool completely on rack.

4. Make frosting: Beat all ingredients with an electric mixer on medium-high speed until light, 3 minutes. Spread onto cupcakes and serve.

Note:

Caroline Wright,

October 2013
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