Skip to Content
  • Prep
    30 min
  • Cook
    20 min
  • Servings
    12 cupcakes

Pumpkin Cupcakes

Ingredients

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.

Directions

  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