Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

DSC02212Since you guys seemed to really enjoy my last post of my favorite pumpkin chocolate chip cookies (made even healthier!), I thought I’d continue the baking  trend and share with you this unbelievably tasty cupcake recipe, again made with applesauce instead of oil.

This past week was the last in the most recent term of my Master’s degree program, and thus it was my final week of student teaching. I had an awesome experience in my classroom of 14 super cool fourth graders, and I  wanted to give the lead teacher a gift for putting up with all of my annoying questions about lesson planning, classroom management and organization. I like to believe that baked goods add a really personal touch to any gift, so of course I settled on this pumpkin-inspired fall dessert. Another of my great Pinterest finds, I can honestly say I was a bit glad that I had to give away half of these bad boys, otherwise I would have eaten them all in one sitting! The cupcakes themselves are incredibly moist but dense at the same time, and the frosting is truly decadent. I have yet to get a review from her, but I give these two thumbs up!

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Adapted from Dolce Delicious

Cupcakes:

  • 1/4 cup butter, softened
  • 3/4 cup homemade applesauce
  • 1 cup granulated sugar
  • 3/4 cup brown sugar, firmly packed
  • 2 large eggs
  • 3/4 cup fat free milk
  • 1 tbsp lemon juice
  • 1 (15 oz.) can pumpkin puree
  • 2 1/2 cups all-purpose flour
  • 1 tbsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp ground ginger

Frosting:

  • 1 (8 oz.) package reduced fat cream cheese
  • 1/4 cup butter, softened
  • 2 cups confectioners sugar
  • 1 tsp vanilla
  • 2 tsp ground cinnamon

DSC02214Preheat oven to 350 degrees.  In a large mixing bowl, add butter, applesauce, sugars, and eggs and beat over medium speed until combined. Add in pumpkin and continuing beating until thoroughly incorporated. 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. Fill cupcake liners 3/4 of the way full and bake for 24 minutes or until a knife inserted into the middle comes out clean. Remove from oven and allow to cool.

DSC02216To make frosting, combine all ingredients in a medium mixing bowl and beat over medium speed until ingredients begin to combine, slowly increase speed and continue beating until a frosting is formed. Once cupcakes cool completely, frost as desired and enjoy!

Namas-tasty!

 

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