Pumpkin Cupcakes with Spiced Cream Cheese Icing

• 

  Pumpkin Cupcakes

  • 1 3/4 cups all-purpose flour (425 mL)
  • 1 tsp baking powder (5 mL)
  • 1/4 tsp baking soda (1 mL)
  • 1 tsp cinnamon (5 mL)
  • 1/2 tsp ground ginger (2 mL)
  • 1/4 tsp nutmeg (1 mL)
  • 1/4 tsp salt (1 mL)
  • 1 cup brown sugar (250 mL)
  • 1/3 cup canola oil (125 mL)
  • 2 eggs (2)
  • 1 tsp vanilla extract (5 mL)
  • 1/4 cup buttermilk (60 mL)
  • 1 cup pureed pumpkin (250 mL)

  Spiced Cream Cheese Icing

  • 1 (8 oz) pkg cream cheese (227 g)
  • 1/4 cup canola margarine (60 mL)
  • 3 1/2- 4 cups confectioner's sugar (875 mL- 1L)
  • 1/2 tsp cinnamon (2 mL)
  • 1/4 tsp ground ginger (1 mL)
  • 1/4 tsp nutmeg (1 mL)
• 

  Pumpkin Cupcakes

  1. Line muffin pan with paper liners. Preheat oven to 350°F (180°C).
  2. In medium bowl, combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. Mix well. Set aside.
  3. In large bowl, beat together brown sugar, canola oil and egg until thickened, about 2-3 minutes. Beat in vanilla. Add dry ingredients, buttermilk and pureed pumpkin to the wet ingredients. Beat until well combined, about 1 minute.
  4. Divide cupcake batter into the paper lined muffin pan. Bake cupcakes for approximately 20 minutes or until toothpick inserted into the center of the cupcakes comes out clean. Remove cupcakes from pan and cool completely on wire rack.
  5. Frost with Spiced Cream Cheese Frosting Icing. Recipe follows.

  Spiced Cream Cheese Icing

  1. In a large bowl, beat together the cream cheese and canola margarine until very smooth.
  2. Add confectioner’s sugar, cinnamon, ginger, nutmeg and beat to combine ingredients.  Adjust confectioner’s sugar or milk quantities if necessary.

Nutritional Analysis

Serving Size

1 cupcake with icing

Servings

12

Calories

520

Total Fat

20 g

Saturated Fat

5 g

Cholesterol

50 mg

Sodium

230 mg

Carbohydrates

83 g

Fiber

1 g

Protein

4 g

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