Pumpkin Cupcakes with Maple Cream Frosting
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Cupcakes:1 cup plus 2 tbsps wheat flour3/4 tsp ground cinnamon1/2 tsp baking soda1/2 tsp ground ginger1/2 cup splenda brown sugar3/4 cup canned pumpkin2 eggs1/2 cup apple sauce, unsweetenedFrosting:2 oz light cream cheese, softened3 tbsps light butter, softened1 cup powdered sugar1 tbsp maple syrup
1. Heat oven to 350. Line muffin pan with baking cups (12 cups)
2. In a large bowl, whisk together flour, cinnamon, baking soda, and ginger. Whisk in brown sugar. Whisk in pumpkin, eggs, and apple sauce until smooth.
3. Fill baking cups evenly (about 2/3 full). Bake 20 -25 minutes or until centers spring back when touched. Remove from pan; cool completely on wire rack.
4. In a medium bowl, beat cream cheese and butter at medium speed until smooth. Slowly add powdered sugar, beating until smooth. Add maple syrup; beat at medium low speed until smooth.
5. Spread frosting over cooled cupcakes.
Number of Servings: 12
Recipe submitted by SparkPeople user TURTLE1778.
2. In a large bowl, whisk together flour, cinnamon, baking soda, and ginger. Whisk in brown sugar. Whisk in pumpkin, eggs, and apple sauce until smooth.
3. Fill baking cups evenly (about 2/3 full). Bake 20 -25 minutes or until centers spring back when touched. Remove from pan; cool completely on wire rack.
4. In a medium bowl, beat cream cheese and butter at medium speed until smooth. Slowly add powdered sugar, beating until smooth. Add maple syrup; beat at medium low speed until smooth.
5. Spread frosting over cooled cupcakes.
Number of Servings: 12
Recipe submitted by SparkPeople user TURTLE1778.
Nutritional Info Amount Per Serving
- Calories: 170.0
- Total Fat: 3.8 g
- Cholesterol: 41.6 mg
- Sodium: 114.8 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 1.7 g
- Protein: 3.3 g
Member Reviews