I was in the mood to bake yesterday. That happens a lot. My husband requested a pumpkin roll. I was all set to get one baking for him, but I was out of wax paper (essentialist for making a pumpkin roll). I decided to substitute with parchment paper. I was out of parchment paper too. This also happens a lot. I use the stuff all the time (hence me being out) and yet, I never seem to remember to stock up. Dumb! Anyways, since I couldn’t use wax paper and couldn’t substitute with parchment, I decided to substitute my pumpkin roll with cupcakes. A pretty fair trade if you ask me!
I’m in love with these pumpkin cupcakes! In fact, I’m glad the whole pumpkin roll thing didn’t work out. I’m guessing my husband agrees, because the first thing he said after taking a bite was “This is amazing!!”. I would say his observation was pretty spot on! I cut a lot of fat and sugar from the original recipe, but they still taste great and are a bit more guilt free than the original recipes verision. Even better than the cupcakes though is the frosting! Oh my goodness is it good! I was worried I wasn’t going to have enough for my cupcakes because I couldn’t stop eating it! Seriously, it’s that good! These cupcakes are sure to impress anyone you share them with this fall!
Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting
Adapted From Taste of Home
Yields 24 Cupcakes with Frosting
1/4 Cup Butter, Softened
3/4 Cup Homemade Unsweetened Applesauce
1 Cup Granulated Sugar
3/4 Cup Brown Sugar, Packed Firmly
2 Large Eggs
3/4 Cup Fat Free Milk
1 Tablespoon Lemon Juice
1 (15 Ounce) Can Pumpkin Puree
2 1/2 Cups All Purpose Flour
1 Tablespoon Pumpkin Pie Spice
1 Teaspoon Ground Cinnamon
1 1/2 Teaspoon Baking Powder
3/4 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/2 Teaspoon Ground Ginger
1 (8 Ounce) Package Reduced Fat Cream Cheese (Not Fat Free!)
1/4 Cup Butter, Softened
4 Cups Confectioners Sugar
1 Teaspoon Vanilla Extract
2 Teaspoon Ground Cinnamon
Preheat oven to 350 degrees. In a large mixing bowl, add in butter, applesauce, sugars, and eggs and beat over medium speed until combined. Add in pumpkin and continuing beating until thoroughly incorporated. In a liquid measuring cup, combine milk and lemon juice and set aside. In a medium bowl, combine remaining dry ingredients. Slowly, over medium speed, add the dry ingredients to the pumpkin mixture, alternating with the milk mixture, beating well after each addition. Line cupcakes trays with paper liners and then spray lightly with a non-stick cooking spray. Fill cupcake liners 3/4 of the way full and bake for 24 minutes or until a skewer inserted into the middle comes out clean. Remove from oven and allow to cool.
To make frosting, combine all ingredients in a medium mixing bowl and beat over medium speed until ingredients begin to combine, slowly increase speed and continue beating until a frosting is formed. Once cupcakes cool completely, frost as desired and enjoy!
A commenter complained about a gummy texture caused by the applesauce, to help combat that, I updated the recipe, and changed the flour from 2 1/3 cups to 2 1/2 cups, and the baking powder from 1 teaspoon to 1 1/2. I hope that helps any texture or “gummy” issue anyone may have had from the applesauce! Also, because of the additions, I increased the baking time by 2 minutes, as it makes a slightly larger cupcake. Enjoy!