Small-batch Pumpkin Cupcakes
Ingredients
The cupcakes
-
½
cup
all-purpose flour
-
½
teaspoon
baking powder
-
¼
teaspoon
ground cinnamon
-
⅛
teaspoon
ground allspice
-
⅛
teaspoon
ground nutmeg
-
⅛
teaspoon
salt
-
¼
cup
granulated sugar
-
¼
cup
brown sugar
-
2
tablespoons
vegetable oil
-
1
large
egg white
-
¼
cup
canned pumpkin puree
-
½
teaspoon
vanilla extract
The frosting
-
4
tablespoons
unsalted butter
-
2
ounces
cream cheese
-
¼
teaspoon
vanilla extract
-
1
cup
powdered sugar
-
a pinch
salt
Instructions
- Preheat the oven to 350°F and line a cupcake pan with 4 cupcake liners.
- In a small bowl, whisk together the flour, baking powder, cinnamon, allspice, nutmeg, and salt.
- In a medium bowl, combine the granulated sugar, brown sugar, vegetable oil, egg white, pumpkin puree, and vanilla extract, and whisk until smooth.
- Add the flour mixture to the wet ingredients and stir until just combined.
- Divide the batter between the prepared cupcake cups, filling them about ⅔ full.
- Bake for 19 to 23 minutes until a toothpick comes out with a few moist crumbs.
- Cool the cupcakes in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- For the frosting, beat the butter, cream cheese, and vanilla until fluffy.
- Add the powdered sugar and beat until smooth, adjusting the consistency as needed.
- Frost the cooled cupcakes and enjoy.
Nutrition Facts (estimated)
Servings
4 cupcakes
Calories
440
Total fat
22g
Total carbohydrates
56g
Total protein
4g
Sodium
200mg
Cholesterol
20mg
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