Spiced Pumpkin Cupcakes

Ingredients

Preparation

1. Make cupcakes: Preheat oven to 375°F. Line 24 mini muffin cups with paper liners. In a bowl, whisk first five ingredients.

2. In a separate bowl, using an electric mixer at medium-high speed, beat butter and sugar until light, 3 minutes. Whisk egg and pumpkin in a bowl, then beat into butter mixture, scraping down sides of bowl. With mixer on low speed, add flour mixture and yogurt alternately, beginning and ending with flour. Spoon 1 heaping Tbsp. batter into each muffin cup.

3. Bake until cupcakes spring back when touched lightly, 12 to 15 minutes. Let cool in tin on a wire rack for 5 minutes, then remove from pan and let cool completely on rack.

4. Make frosting: Beat all ingredients with an electric mixer on medium-high speed until light, 3 minutes. Spread onto cupcakes and serve.

Nutrition Information

  • Calories per serving101
  • Fat per serving6
  • Saturated fat per serving3
  • Monounsaturated fat per serving0.0
  • Polyunsaturated fat per serving0.0
  • Protein per serving2
  • Carbohydrates per serving11
  • Fiber per serving1
  • Cholesterol per serving23
  • Iron per serving0.0
  • Sodium per serving82
  • Calcium per serving30