Pumpkin Spice Cupcakes

I'm a huge fan of cupcakes, fanatic might describe it better. In fact I sell cupcakes on the side. Pretty much only to friends and family, but they are always impressed with what they get. This isn't the first time I've tried to come up with my own recipe, but it is the first time I've tried to come up with a healthy recipe, and all because I'm starting to miss my cupcakes and need to have them. So, I went to my favorite blog, and found my favorite pumpkin cupcake, and started changing it from there. When you look at the ingredients you will notice that there is no oil. I've replaced the oil with apple sauce. I thought about doing it with pumpkin, but I was worried that the pumpkin flavor would end up overwhelming, and not the subtle taste that I like. Then, I switched up the eggs for egg whites, an easy change, although if you want to use eggs, only use 4. And the final change is attempting to use some white whole wheat flour instead of all white flour.

I can say, without a doubt, the changes were a success. The cake is super moist complimented by amazing frosting. I'm sure they will be a hit tomorrow.

Pumpkin Spice Cupcakes

Makes  24 - 30 cupcakes

Ingredients:

1 1/3 cups all-purpose flour
1 1/3 cups white whole wheat flour
2 tsp. baking soda
2 tsp. baking powder
2 ½ tsp. pumpkin pie spice
1 tsp. salt
2 cups pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup apple sauce
8 egg whites

For the frosting:

8 oz. cream cheese
1 stick unsalted butter
2 tsp. vanilla extract
3 cups powdered sugar


Directions:

Cupcakes:
Preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, sift together the flours, baking soda, baking powder, pumpkin pie spice and salt. Set aside. In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and apple sauce. Add the eggs whites one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.


Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, about  18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans and let cool completely.


To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Add more sugar if necessary. Frost cooled cupcakes as desired.






Source: Cupcakes adapted from Annie’s Eats.