Light Pumpkin Cupcakes With Cream Cheese Frosting Recipe

Name: Light Pumpkin Cupcakes With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups white whole wheat flour; 2 tablespoons baking powder; ⅓ cup white sugar; ⅓ cup brown sugar; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; ½ teaspoon salt; 1 (15 ounce) canpure pumpkin puree; 1 cup skim milk; 1 teaspoon vanilla; 3 eggs (separated); 1 cup light cream cheese (softened); ½ cup powdered sugar; ½ teaspoon vanilla

Servings: persons

2 cups white whole wheat flour
2 tablespoons baking powder
⅓ cup white sugar
⅓ cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
1 (15 ounce) canpure pumpkin puree
1 cup skim milk
1 teaspoon vanilla
3 eggs (separated)
1 cup light cream cheese (softened)
½ cup powdered sugar
½ teaspoon vanilla

1
Preheat oven to 425 degrees.
2
In a large mixing bowl, combine flour, baking powder, sugars, cinnamon, ginger and salt.
3
In a separate bowl, combine pumpkin, milk, vanilla and egg yolks only (reserve egg whites in another bowl).
4
Using an electric mixer (I like to use an electric hand mixer for these), mix wet ingredients, then add dry ingredients and mix for about 30 seconds.
5
Rinse beaters and beat egg whites for about 3 minutes or until peaks form.
6
Gently fold egg whites into batter until white streaks disappear.
7
Line muffin pans with 24 cupcake wrappers.
8
Fill each cupcake wrapper 2/3 full and bake for 15 minutes in the middle of the oven until a toothpick inserted in the center comes out clean.
9
Cool completely.
10
Beat softened cream cheese, powdered sugar and vanilla until fluffy.
11
Chill until cupcakes are completely cool, then frost!

747

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups white whole wheat flour, 2 tablespoons baking powder, ⅓ cup white sugar, ⅓ cup brown sugar, and more.

Yes, Light Pumpkin Cupcakes With Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Light Pumpkin Cupcakes With Cream Cheese Frosting

How did you like this recipe?

Frequently Asked Questions