Pumpkin Pie Cupcakes with Apple Cider Frosting

By snavela1

Ingredients

• For the Cupcakes:
• 2 c flour, sifted
• 1/2 c butter
• 1 1/4 c. brown sugar
• 2 eggs, separated
• 1 tsp sugar
• 1/2 c. buttermilk
• 1 c. pumpkin
• 1 tsp vanilla
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• For the Frosting:
• 8 ounces cold cream cheese
• 1 stick butter, firm but not cold
• 1/2 teaspoon salt
• 1 lb (4 cups) powdered sugar, sifted
• 2 tsp fresh apple cider

Details

Servings 18

Preparation

Step 1

For the Cupcakes:

1. Cream butter and brown sugar.

2. To the creamed brown sugar add egg yolks, vanilla, cinnamon, ginger, nutmeg, pumpkin and beat until well blended. Continue beating and gradually add the buttermilk.

3. Place flour, baking soda, baking powder and salt in a sifter and sift into the brown sugar egg mixture, beating until well blended.

4. With an electric mixer beat the egg whites, gradually adding 1 tsp of sugar until whites form soft peaks. With a spatula gradually fold the beaten egg whites into the pumpkin brown sugar mixture, making sure to not over mix.

5. Fill cupcakes liners about 2/3′s full of batter.

6. Bake at 350 degrees for about 12 minutes or until tester comes out clean. Remove cupcakes from tin as soon as you can and cool on a rack. Decorate with Apple Cider Frosting

For the Frosting:

Combine butter, salt, and cream cheese in mixer and beat on medium speed 2-3 minutes. Add sugar until just incorporated. Don’t over mix. It should be thick but not fluffy. Add apple cider and stir well.