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Sunday, September 15, 2013

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting

This recipe kept popping up on Pinterest and I could not deny it any longer! It was a perfect early fall day to bake while the rest of the weird world watches football.  ;)
I am amazed at the taste.....  absolutely mind blowing.  This recipe is the "lighter" version of the original that came from a recipe magazine. 
I've already had two....  consider yourself forewarned because I am not a big dessert type of person.  They are just that good! 


1/4 Cup Butter, Softened (we used I Can't Believe It's Not Butter sticks)
3/4 Cup CINNAMON apple sauce
1 Cup Granulated Sugar
3/4 Cup Brown Sugar, Packed Firmly (we used dark brown sugar)
2 Large Eggs (we used egg whites)
3/4 Cup 1% Milk
1 Tablespoon Lemon Juice
1 (15 Ounce) Can Pumpkin Puree
2 1/2 Cups All Purpose Flour
1 Tablespoon Pumpkin Pie Spice
1 Teaspoon Ground Cinnamon
1 1/2 Teaspoon Baking Powder
3/4 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/2 Teaspoon Ground Ginger

1 (8 Ounce) Package Reduced Fat Cream Cheese (Not Fat Free!)
1/4 Cup Butter, Softened
4 Cups Confectioners Sugar
1 Teaspoon Vanilla Extract
2 Teaspoon Ground Cinnamon

Preheat oven to 350 degrees.  In a large mixing bowl, add in butter, applesauce, sugars, and eggs and beat over medium speed until combined. Add in pumpkin and continuing beating until thoroughly mixed in.  In a liquid measuring cup, combine milk and lemon juice and set aside.

In a medium bowl, combine remaining dry ingredients. Slowly, over medium speed, add the dry ingredients to the pumpkin mixture, alternating with the milk mixture, beating well after each addition. Line cupcakes trays with paper liners and then spray lightly with a non-stick cooking spray.

Fill cupcake liners 3/4 of the way full and bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean. Remove from oven and allow to cool completely.
To make frosting, combine all ingredients in a medium mixing bowl and beat over low speed until ingredients begin to combine, slowly increase speed and continue beating until a frosting is formed. It takes a few minutes and several times I was worried that I did something wrong.  But in the end, it ended up perfect.

Frost the cooled cupcakes and enjoy! 

1 comment:

  1. Looking some buttery effects.I like this home made dish than it available in restaurants & cafes.