Pumpkin Spice Cupcakes
Welcome autumn with these delightfully moist and flavorful treats.
INGREDIENTS
- Cupcake Ingredients
- 1/2 cup non-hydrogenated margarine, room temperature
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 2 Tbsp. molasses
- 1/3 cup canned pumpkin purée
- 1 tsp. vanilla
- 2 cups sifted flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 2 tsp. ginger
- 1/2 tsp. cardamom
- 1/4 tsp. nutmeg
- 3/4 cup Silk Unsweetened
- Old-Fashioned Icing Ingredients
- 2 cups powdered sugar
- 2 Tbsp. non-hydrogenated margarine
- 1/2 tsp. vanilla
- 2-3 Tbsp. Silk Unsweetened
PREPARATION
Preheat the oven to 350°F.
In a large bowl, beat the margarine until creamy, about 1 minute. Add the sugars and molasses and beat an additional 3-4 minutes, until light and fluffy. Add the pumpkin and vanilla and beat 30 seconds more.
Sift the pre-sifted flour, baking powder, salt, cinnamon, ginger, cardamom and nutmeg into a medium sized bowl. Add the flour mixture and the Silk to the pumpkin mixture in several alternating additions, beginning and ending with the dry ingredients. Mix gently with a rubber spatula after each addition; do not overmix. Scoop batter into paper-lined muffin tins and bake for 20 minutes. Cool completely before frosting.
Old Fashioned Icing
Beat the sugar, margarine, vanilla, and 2 tablespoons of Silk together in a bowl until creamy and spreadable. Add additional Silk if needed. Spread on cooled cupcakes.
Yields 12 Cupcakes
Preparation Time: 20 minutes
Baking Time: 20 minutes
Level of Difficulty: Easy
