Light Pumpkin Cupcakes With Cream Cheese Frosting |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
2 cups white whole wheat flour |
2 tablespoons baking powder |
1/3 cup white sugar |
1/3 cup brown sugar |
1 teaspoon ground cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon salt |
1 (15 ounce) can pure pumpkin puree |
1 cup skim milk |
1 teaspoon vanilla |
3 eggs (separated) |
1 cup light cream cheese (softened) |
1/2 cup powdered sugar |
1/2 teaspoon vanilla |
Directions:
1. Preheat oven to 425 degrees.
2. In a large mixing bowl, combine flour, baking powder, sugars, cinnamon, ginger and salt.
3. In a separate bowl, combine pumpkin, milk, vanilla and egg yolks only (reserve egg whites in another bowl). Using an electric mixer (I like to use an electric hand mixer for these), mix wet ingredients, then add dry ingredients and mix for about 30 seconds.
4. Rinse beaters and beat egg whites for about 3 minutes or until peaks form. Gently fold egg whites into batter until white streaks disappear.
5. Line muffin pans with 24 cupcake wrappers. Fill each cupcake wrapper 2/3 full and bake for 15 minutes in the middle of the oven until a toothpick inserted in the center comes out clean. Cool completely.
6. Beat softened cream cheese, powdered sugar and vanilla until fluffy. Chill until cupcakes are completely cool, then frost!
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