Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Prep Time: 25 minutesminutes
Cook Time: 25 minutesminutes
Additional Time: 50 minutesminutes
Total Time: 1 hourhour40 minutesminutes
Servings: 24cupcakes
Ingredients
Cupcakes
¼cupsoftened Butter
2/4cupUnsweetened Applesauce
1cupWhite Sugar
¾cupBrown Sugar, packed firmly
2Large Eggs
¾cupFat-Free Milk
1TablespoonLemon Juice
1Large can Pumpkin Puree
2 ½cupsAll Purpose Flour
1TablespoonPumpkin Pie Spice
1TablespoonGround Cinnamon
1TeaspoonBaking Powder
¾TeaspoonSalt
½TeaspoonBaking Soda
½TeaspoonGround Ginger
Cinnamon Cream Cheese Frosting
18oz Package Reduced Fat Cream Cheese
Do not use Fat-Free
½cupSoftened Butter
4cupsConfectioners Sugar
1TeaspoonVanilla Extract
2TeaspoonGround Cinnamon
Instructions
Preheat your oven to 350 degrees F.
In a large mixing bowl, add in your softened butter, applesauce, white sugar, brown sugar, and eggs. Beat over medium speed until combined. If you do not have a mixer, stir for a minute or two until allingredients are incorporated.
After you mix those ingredients together, add in the pumpkin and continue beating until all ingredients are thoroughly mixed.
Grab a liquid measuring cup for the milk and lemon juice. Combine those two ingredients and set to the side.
In a separate medium sized mixing bowl, combine all remaining dry ingredients.
Slowly pour dry ingredients to the pumpkin mixture, alternating pouring the milk mixture and beat well after you add each ingredient.
Place your cupcake liners into a cupcake pan and spray gently with Pam or any non-stick spray.
Fill each liner ¾ of the way full and bake the cupcakes for 22 minutes or until a toothpick comes out clean from the center.
Remove from the oven and set aside to cool.
Let’s make the Frosting!
Combine all ingredients into a medium mixing bowl and beat over medium speed until ingredients begin to come together.
Turn speed down and continue to combine until the frosting texture appears.
Once cupcakes are cooled, spread frosting over the top. Serve and ENJOY!