Light Pumpkin Spice Cupcakes with Cream Cheese Frosting

Hey all!!!

I hope you had a fun, family and friend-filled Thanksgiving. I certainly did – baked 52 cupcakes this weekend. Yup! The first two batches were for different sets of family and friends, then the last two were for church – those were pumpkin spice latte cupcakes (see how I did that in the notes). This weekend was quite busy – we decorated the church on Saturday – but it’s been a reminder of how truly blessed I am to have great family and friends.

So…if you have some pumpkin puree left over from all the thanksgiving dinners, or you want to get some, then you can recreate my pumpkin cupcakes. I started with a different recipe and then tried to make it lighter by removing the oil and using fewer eggs than the original called for. And guess what – it worked. People went back for seconds so yay!

20131127_PumpkinSpiceCupcakes720_040

Notes:

  • The original recipe called for a cup of oil and 4 eggs. I used 1.5 cups applesauce, 2 tsp baking powder and 2 eggs instead. I wanted to cut down on the oil and cholesterol. 
  • Instead of using plain all-purpose flour, I substituted half a cup of it with cornstarch to make cake flour which is lighter and airier
  • All in all, the cupcakes were moist and flavourful.
  • To make Pumpkin Spice Latte cupcakes, mix 1.5 tsp espresso powder into 1/2 cup of strong coffee and add this to the applesauce mixture in the cupcakes

Pumpkin Spice Cupcakes

Gather the ingredients

20131127_PumpkinSpiceCupcakes720_004In a bowl, add the flour, cornstarch, baking soda, baking powder, ground cloves, salt, nutmeg, allspice and cinnamon. Whisk together to aerate and combine

20131127_PumpkinSpiceCupcakes720_008In another bowl,  add the applesauce, sugar and oil. With a mixer on medium, beat until thoroughly combined.

Still on medium, add the eggs to the applesauce mixture and beat until combined. Then add the pumpkin puree to and mix for half a minute

20131127_PumpkinSpiceCupcakes720_014With the mixer on low, slowly add the flour mixture to the applesauce mixture and beat until incorporated. Use a rubber spatula to scrape down and mix in any loose flour on the sides or bottom of the bowl.

20131127_PumpkinSpiceCupcakes720_023Line two muffin/cupcake trays with cupcake liners. Fill each liner with about 2 ounces of the mixture ( I used a scoop and a half with a 1.25 oz scoop)

20131127_PumpkinSpiceCupcakes720_025Put the trays in the oven and bake for about 22 minutes, rotating the pans halfway through. Take the cupcakes out and allow them to cool for a few minutes while in the pan
Remove the cupcakes and let them cool completely on wire racks

Pumpkin Spice Cupcakes

Prep Time: 20 minutes

Cook/Bake Time: 20 minutes

Yield: 24-26 cupcakes

Pumpkin Spice Cupcakes

Ingredients

  • 2 3/4 cups all purpose flour
  • 1/2 cup corn starch
  • 1.5 cups brown sugar
  • 1 1/4 cups white sugar
  • 1.5 cups applesauce
  • 2 eggs, room temperature
  • 2 tsp ground cinnamon
  • 1 tsp allspice
  • 1 tsp ground nutmeg
  • 1/2 tsp baking soda
  • 4 tsp baking powder
  • 1.5 tsp ground cloves
  • 1/2 tsp salt
  • 1 can (15oz) pumpkin puree

Directions

  • Preheat the oven to 350 degrees F.
  • In a bowl, add the flour, cornstarch, baking soda, baking powder, ground cloves, salt, nutmeg, allspice and cinnamon
  • Whisk together to aerate and combine
  • In another bowl, add the applesauce, sugar and oil. With a mixer on medium, beat until thoroughly combined.
  • Still on medium, add the eggs to the applesauce mixture and beat until combined
  • Add the pumpkin puree to the mixture and beat for about thirty seconds.
  • With the mixer on low, slowly add the flour mixture to the applesauce mixture and beat until incorporated. Use a rubber spatula to scrape down and mix in any loose flour on the sides or bottom of the bowl.
  • Line two muffin/cupcake trays with cupcake liners. Fill each liner with about 2 ounces of the mixture ( I used a scoop and a half with a 1.25 oz scoop)
  • Put the trays in the oven and bake for 10-12 minutes. Rotate the pans back to front and bake for about 10 more minutes or until a toothpick inserted into the cupcake comes out dry.
  • Take the cupcakes out and allow them to cool for a few minutes while in the pan
  • Remove the cupcakes and let them cool completely on wire racks
  • Frost if you want.

Notes

Modified from this recipe

http://www.peppermintandpaisley.com/2013/12/02/light-pumpkin-spice-cupcakes-with-cream-cheese-frosting/

Cinnamon Nutmeg Cream Cheese Frosting

20131127_PumpkinSpiceCupcakes720_026Assemble your troops aka ingredients

20131127_PumpkinSpiceCupcakes720_029In a large bowl, whisk together the sifted sugar, cinnamon and nutmeg

In another bowl, with a mixer on medium, blend together the butter, cream cheese and vanilla extract until fluffy

20131127_PumpkinSpiceCupcakes720_032Slowly add the sugar to the butter and cream and continue to beat until combined.

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Fill your piping bags and get to frosting!

Cinnamon Nutmeg Cream Cheese Frosting

Prep Time: 10 minutes

Yield: 3 cups

Cinnamon Nutmeg Cream Cheese Frosting

Ingredients

  • 3 tsp vanilla extract
  • 1/2 tsp ground nutmeg
  • 3 tsp ground cinnamon
  • 4 cups powdered or confectioner’s sugar, sifted
  • 8 oz unsalted butter, room temperature
  • 8 oz cream cheese

Directions

  • In a large bowl, whisk together the sifted sugar, cinnamon and nutmeg
  • In another bowl, with a mixer on medium, blend together the butter, cream cheese and vanilla extract until fluffy
  • Slowly add the sugar to the butter and cream and continue to blend until combined.
  • All done
http://www.peppermintandpaisley.com/2013/12/02/light-pumpkin-spice-cupcakes-with-cream-cheese-frosting/

Oh, give thanks to the Lord, for He is good!
For His mercy endures forever…
Psalm 136

I know Thanksgiving Day has passed but remember to give thanks often – for the little things as well as the major ones.

2 comments

  1. Pingback: Winter Tea Infused Cupcakes | Peppermint and Paisley

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