Mini Pumpkin Cupcakes With Cream Cheese Frosting Recipe

Name: Mini Pumpkin Cupcakes With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 15 ounces, weight Pumpkin Puree; 2/3 cups Chobani Greek Yogurt, Pineapple Flavored; 1 teaspoon Vanilla; 4 whole Egg Whites; 1 cup Sugar; 1 teaspoon Baking Soda; 3 teaspoons Baking Powder; 2 cups Flour; 2 teaspoons Pumpkin Pie Spice; 1/2 teaspoons Salt; FOR THE CREAM CHEESE FROSTING:; 8 ounces, weight Cream Cheese; 3 cups Powdered Sugar; 1 teaspoon Vanilla Extract; 1 Tablespoon Half-and-Half Or Milk

Servings: persons

FOR THE CUPCAKES:
15 ounces, weight Pumpkin Puree
2/3 cups Chobani Greek Yogurt, Pineapple Flavored
1 teaspoon Vanilla
4 whole Egg Whites
1 cup Sugar
1 teaspoon Baking Soda
3 teaspoons Baking Powder
2 cups Flour
2 teaspoons Pumpkin Pie Spice
1/2 teaspoons Salt
FOR THE CREAM CHEESE FROSTING:
8 ounces, weight Cream Cheese
3 cups Powdered Sugar
1 teaspoon Vanilla Extract
1 Tablespoon Half-and-Half Or Milk

1
For the cupcakes:
2
Preheat the oven to 350u00b0F.
3
In a medium bowl, combine the pumpkin puree, yogurt, vanilla extract, egg whites and sugar. Stir until fully combined. Add the baking soda, baking powder, flour, pumpkin pie spice and salt. Stir until combined again.
4
Either line the mini muffin tin with liners or baking spray. Using a teaspoon, spoon the batter into the muffin liners/tin. Place in oven and bake for about 15 minutes or until you press down in the middle of the muffin and it springs back to the touch. Remove the muffins out of the muffin tin and let cool on a wire rack.
5
For the cream cheese frosting:
6
In a medium bowl, add the cream cheese, powdered sugar, teaspoon and half-and-half or milk. Using a hand mixer, mix things until they are fully combined and kind of fluffy. If you would like the frosting a bit thinner, add more milk.
7
Using a pastry bag and tip or a zip top bag with the corner cut off, frost the cupcakes as you wish.
8
Enjoy!
9
Recipe for Low-fat Pumpkin Cupcake slightly adapted from SheKnows.Com

1149

kcal

Calories

Fat

193

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.

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

You need 16 ingredients. The key ingredients include: FOR THE CUPCAKES:, 15 ounces, weight Pumpkin Puree, 2/3 cups Chobani Greek Yogurt, Pineapple Flavored, 1 teaspoon Vanilla, and more.

Yes, Mini 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.

Mini Pumpkin Cupcakes With Cream Cheese Frosting

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