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Categories:
flour baking powder baking soda pumpkin pie spice salt unsalted butter brown sugar egg pumpkin plain yogurt Frosting unsalted butter cream cheese vanilla sugar salt
Viewed: 31 - Published at: a year agoIngredients
- 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 (Neufchatel), at room temperature
- 1/4 teaspoon vanilla extract
- 1 cup confectioners' sugar
- Pinch of salt
Method
- Make cupcakes: Preheat oven to 375°F. Line 24 mini muffin cups with paper liners. In a bowl, whisk first five ingredients.
- 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.
- 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.
- Make frosting: Beat all ingredients with an electric mixer on medium-high speed until light, 3 minutes. Spread onto cupcakes and serve.
