Easiest Way to Make Pumpkin Beer Cupcakes

Crustless Pumpkin Pie Cupcakes

(this recipe was adapted from dear crissy).

Recipe Summary Crustless Pumpkin Pie Cupcakes

Grab-and-go pumpkin pie cupcakes!

Ingredients | Pumpkin Beer Cupcakes

½ cup all-purpose flour

¼ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

⅛ teaspoon salt

¼ cup white sugar

2 tablespoons butter, softened

¼ cup pumpkin puree

1 egg white

2 tablespoons skim milk

1 teaspoon vanilla extract, divided

2 tablespoons low-fat cream cheese, at room temperature

2 teaspoons margarine

2 tablespoons confectioners' sugar

2 tablespoons plain yogurt

Directions

Preheat oven to 350 degrees F (175 degrees C). Line 8 muffin cups with paper liners.

Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a bowl. Mash white sugar and butter together in a separate bowl until combined; stir in pumpkin puree, egg white, milk, and 1/2 teaspoon vanilla extract. Mix flour mixture into pumpkin mixture until batter is combined. Fill muffin cups 3/4-full with batter.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 15 minutes. Cool to room temperature.

Beat cream cheese, margarine, and confectioners' sugar together in a bowl until smooth. Add yogurt and remaining 1/2 teaspoon vanilla extract and beat until frosting is well combined. Frost cupcakes.

Info | Pumpkin Beer Cupcakes

prep: 20 mins cook: 10 mins total: 30 mins Servings: 8 Yield: 8 cupcakes

TAG : Crustless Pumpkin Pie Cupcakes

Fruits and Vegetables, Vegetables, Squash,