Maple Cupcakes with Pumpkin Pie Frosting

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Maple syrup

• Baking & Spices

  • 3/4 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1 1/2 tsp Cinnamon, ground
  • 1 tsp Maple extract
  • 2 cup Pastry or gluten-free* flour, whole wheat
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract
  • 1 1/2 servings Vanilla pudding mix, fat-free sugar-free instant

• Dairy

  • 1 tbsp Coconut oil or unsalted butter
  • 1 cup Greek yogurt, plain nonfat
  • 1/2 cup Milk, nonfat

• Other

  • 1/8 tsp (
  • ¼ c (40g Truvia

Found on amyshealthybaking.com

Description

Ingredients

• for the cupcakes
• 2 c (240g) whole wheat pastry or gluten-free* flour (measured correctly)
• 1 tsp (3g) ground cinnamon
• ¾ tsp (3g) baking powder
• ¾ tsp (3g) baking soda
• ¼ tsp (2g) salt
• 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
• 1 large egg, room temperature
• 2 tsp (10mL) vanilla extract
• 1 tsp (5mL) maple extract
• ½ c (125g) plain nonfat Greek yogurt
• ½ c (120mL) maple syrup
• ½ c (120mL) nonfat milk
• for the frosting
• 1 c (244g) pumpkin purée
• ½ c (125g) plain nonfat Greek yogurt
• ¼ c (40g) Truvia
• 1 ½ servings (11g) fat-free, sugar-free instant vanilla pudding mix
• ½ tsp (2g) ground cinnamon
• 1/8 tsp (
• 1/8 tsp (

Directions

• Preheat the oven to 350°F. Line 12 muffin cups with paper or metallic liners, and generously coat with nonstick cooking spray.
• To prepare the cupcakes, whisk together the flour, cinnamon, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and extracts. Mix in the Greek yogurt and maple syrup, stirring until no large lumps remain. Alternate between adding the flour mixture and milk to the egg mixture, beginning and ending with the flour, stirring just until incorporated. (For best results, add the flour in 3 equal parts.)
• Divide the batter between the prepared liners, and bake at 350°F for 18-21 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
• While the cupcakes bake, prepare the frosting. Add all of the frosting ingredients to a medium bowl, and beat with an electric mixer on low for 2 minutes, or until thick. Chill the frosting for at least 2 hours before piping onto the cooled cupcakes. (If chilling longer, cover the top of the bowl with foil or plastic wrap.)

Nutrition