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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I got this recipe from the Self magazine. I figured because it's the holiday season, I should share this one with everyone. This pumpkin pie cupcake recipe reduces the fat and calories of a normal cupcake. This cupcake also offers up to 26% of vitamin A which is good for your skin and hair. Ingredients:
1/2 cup all-purpose flour |
1/4 teaspoon baking powder |
1/4 baking soda |
1/4 teaspoon cinnamon |
1/8 teaspoon ground ginger |
1/8 teaspoon nutmeg |
1/8 teaspoon salt |
1/4 cup granulated sugar |
2 tablespoons butter, softened |
1 egg white |
1/4 cup canned pumpkin puree |
2 tablespoons skim milk |
1 teaspoon vanilla extract, divided |
8 mini-muffin paper cups |
2 tablespoons low-fat cream cheese, at room temperature |
2 teaspoons trans-fat free margarine |
2 tablespoons confectioners' sugar |
2 tablespoons nonfat plain yogurt |
1 grated lemon zest (optional) |
Directions:
1. CUPCAKES.
2. Heat oven to 350°.
3. Mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt until combined. Set aside.
4. Mash granulated sugar and butter in another bowl until combined. Stir in egg white, then pumpkin, milk and 1/2 tsp vanilla. Add dry ingredients; stir until just combined.
5. Pour batter into lined mini muffin cups to three quarters full.
6. Bake until cupcakes spring back to the touch, 10 to 15 minutes.
7. ICING.
8. Beat cream cheese, margarine and confectioners' sugar in a bowl with a hand mixer until smooth.
9. Add yogurt and remaining 1/2 tsp vanilla; beat until combined.
10. When cupcakes cool, frost and garnish with zest, if desired.
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