Pumpkin Cupcakes with Cream Cheese Icing
Servings: 12
Ingredients:
| Nutritional Info | |
| Per cupcake: about | - |
| cal | 320 |
| pro | 5 g |
| total fat | 14 g |
| sat. fat | 6 g |
| carb | 44 g |
| fibre | 1 g |
| chol | 57 mg |
| sodium | 319 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 12% |
| vit A | 51% |
| vit C | 2% |
| folate | 16% |
-
2 cups (500 mL) all-purpose flour
1 cup (250 mL) granulated sugar
1-1/2 tsp (7 mL) each pumpkin pie spice and baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
2 eggs
1 cup (250 mL) canned pumpkin
1/2 cup (125 mL) buttermilk
1/4 cup (50 mL) vegetable oil
Icing:
1 pkg (250 g) cream cheese, softened
1 tbsp (15 mL) butter, softened
1 tsp (5 mL) vanilla
1 cup (250 mL) icing sugar
Orange or coloured sprinkles (optional)
Preparation:
In large bowl, whisk flour, sugar, pie spice, baking powder, baking soda and salt. In separate bowl, whisk eggs; blend in pumpkin, buttermilk and oil. Pour over dry ingredients; stir just until moistened. Spoon into large paper-lined muffin cups, filling to top. Bake in centre of 375°F (190°C) oven until cake tester inserted in centre comes out clean, 25 minutes. Let cool on rack.
Icing: In bowl, beat cheese, butter and vanilla; beat in sugar until smooth. Spread on cupcakes. Decorate with sprinkles (if using).
Source
Canadian Living Magazine: November 2004
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