Maple Cupcakes with Pumpkin Pie Frosting


These tender cupcakes are full of cozy maple flavor, and the creamy frosting tastes even better than pumpkin pie on Thanksgiving! They’re best if eaten the same day they’re assembled, but you can store any leftovers in an airtight container in the refrigerator for up to 3 days.

for the cupcakes

  • 2 c (240g) whole wheat pastry or gluten-free* flour (measured correctly)
  • 1 tsp (3g) ground cinnamon
  • ¾ tsp (3g) baking powder
  • ¾ tsp (3g) baking soda
  • ¼ tsp (2g) salt
  • 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
  • 1 large egg, room temperature
  • 2 tsp (10mL) vanilla extract
  • 1 tsp (5mL) maple extract
  • ½ c (125g) plain nonfat Greek yogurt
  • ½ c (120mL) maple syrup
  • ½ c (120mL) nonfat milk


for the frosting

  1. 1 c (244g) pumpkin purée
  2. ½ c (125g) plain nonfat Greek yogurt
  3. ¼ c (40g) Truvia
  4. 1 ½ servings (11g) fat-free, sugar-free instant vanilla pudding mix
  5. ½ tsp (2g) ground cinnamon
  6. 1/8 tsp (<1g) ground nutmeg
  7. 1/8 tsp (<1g) ground ginger
  8. Preheat the oven to 350°F. Line 12 muffin cups with paper or metallic liners, and generously coat with nonstick cooking spray.
  9. To prepare the cupcakes, whisk together the flour, cinnamon, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and extracts. Mix in the Greek yogurt and maple syrup, stirring until no large lumps remain. Alternate between adding the flour mixture and milk to the egg mixture, beginning and ending with the flour, stirring just until incorporated. (For best results, add the flour in 3 equal parts...



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Maple Cupcakes with Pumpkin Pie Frosting Rating: 4.5 Diposkan Oleh: First House
 

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