Pumpkin Cupcakes w/ Cream Cheese Frosting-How to Recipe-Dishin' With Di Recipe Video #8-Diane Kometa

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a stand mixer, whip the butter until slightly creamy.

Add granulated sugar to the butter and cream them together until well combined.

Gradually add the lightly whisked eggs down the side of the bowl to prevent curdling, mixing until creamy and fluffy.

Add vanilla extract to the mixture and combine.

In a separate bowl, whisk together the flour, cinnamon, ginger, clove, salt, baking powder, and baking soda.

Add the flour mixture to the butter and sugar mixture, alternating with the milk, mixing gently to avoid overmixing.

Once combined, stir in the canned pumpkin until well incorporated.

Use an ice cream scoop or a quarter cup measure to fill the cupcake liners about three-quarters full.

Give the muffin tin a little smack down on the counter to remove any air bubbles.

Bake in the preheated oven for 22 to 25 minutes, checking with a toothpick to ensure it comes out clean.

Prepare the cream cheese frosting and frost the cooled cupcakes as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens