December 3, 2014
Super easy. Super delicious.
Pumpkin is something I love year-round, and around the clock! The award-winning Pumpkin Toffee Cookies from last weekend had me craving cupcakes in the same flavor. So say hello to these Pumpkin Cupcakes!
I made sure the recipe would be super easy…and based it around 3/4 cup pumpkin puree, as that is what I had leftover in the fridge. I incorporated Greek yoghurt because I always seem to have that around, and I thought it would work well with the pumpkin. Did it ever! The cupcakes baked up SO tender. My niece Kaylee (a sweet but tough critic) proclaimed them to have the “perfect density and texture,” and I have to agree!
Running low on both time and butter (I know, the latter is sacrilegious for me, honestly), I made up a shortcut version. There’s just four ingredients: coconut, cream cheese, powdered sugar, and honey. It’s rich but not overly sweet and not overpowering to the star of the show…the cupcake itself. It also makes the perfect amount for 12 cupcakes.
If you like pumpkin, don’t miss trying these perfect cupcakes!
3/4 cup pumpkin puree, room temperature
1/4 cup plain Greek yoghurt, room temperature
1/4 cup butter, room temperature
2 eggs, room temperature, lightly beaten
1 3/4 cup Gold Medal Flour
1/2 cup sugar
1/4 cup brown sugar, lightly packed
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon pumpkin pie spice (or cinnamon, all spice, or nutmeg)
Preheat oven to 350 degrees F. Place cupcake liners (paper baking cups) into the 12 openings of a cupcake (muffin) tin. In a large bowl, combine the wet ingredients (pumpkin, yoghurt, butter, and eggs); set aside. In a medium bowl, combine the dry ingredients (flour, sugars, salt, baking soda, baking powder, salt, baking soda, powder, and pumpkin pie spice. Add the flour mixture to the pumpkin mixture and stir until well combined (batter will be thick). Spoon into the 12 lined cups, dividing the batter evenly. Bake 20-25 minutes or until toothpick comes out clean. Cool and frost as desired. Makes 12 cupcakes.
-Recipe from The Blue Ribbon Group
Coconut Cream Cheese Frosting (Shortcut)
1 cup shredded coconut, divided
4 oz light cream cheese
1/2 cup powdered sugar
2 teaspoons honey
Toast 1/4 cup coconut (in thin layer on baking sheet) in 350 degree oven for about 10 minutes or until edges brown; set aside for topping. Mix remaining 3/4 cup coconut with cream cheese, powdered sugar and honey. Spread on cooled cupcakes. Sprinkle with toasted coconut.