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  • Prep
    30 minutes
  • Cook
    20 minutes
  • Ready in
    50 minutes

Pumpkin Cupcakes


Serves 12 cupcakes
160 g (2/3 cup) Dairyland unsalted butter at room temperature
180 mL (3/4 cup) sugar
2 eggs
125 mL (1/2 cup) pumpkin*, peeled and grated
375 mL (1 1/2 cup) all-purpose flour
7.5 mL (1 1/2 tsp) baking powder
Pinch salt
2.5 mL (1/2 tsp) ground cinnamon
ground cinnamon Dairyland Classic Vanilla Yogurt
Lemon frosting
160 g (2/3 cup) Dairyland unsalted butter at room temperature
750 mL (3 cups) icing sugar
1 lemon, zested and juiced
* Or any other winter squash.


1 Preheat oven to 400°F (200°C).
2 Butter and flour 12 muffin tins or line with paper muffin cups.
3 In a large bowl, cream the butter and sugar with a handheld mixer. Add the eggs one at a time, beating well after each one. Add the grated pumpkin and stir to combine.
4 In another bowl, combine the flour, baking powder, salt and cinnamon. Add to the pumpkin mixture, alternating with the yogurt. Do not over mix.
5 Divide the batter among the muffin cups. Bake in the middle of the oven for 20 minutes or until a toothpick inserted in the centre of a cupcake comes out clean. Cool on a rack.
6 For the frosting: In a large bowl, cream the butter with a handheld mixer and add the lemon zest. Add the icing sugar a little at a time, alternating with the lemon juice. Beat until smooth. Frost the cupcakes generously using a pastry bag.

Dairyland products in the recipe