Caroline Wright


Credit: William Brinson

Recipe Summary test

30 mins
15 mins
Yield: 24 mini cupcakes (serving size: 1 mini cupcake with frosting)


Ingredient Checklist


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

  • 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.

  • 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.

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

Nutrition Facts

101 calories; fat 6g; saturated fat 3g; protein 2g; carbohydrates 11g; fiber 1g; cholesterol 23mg; sodium 82mg; calcium 30mg.