Light Pumpkin Cupcake Recipe
These Lightened-Up Pumpkin Cupcakes Are Practically Guilt-Free
These pillowy pumpkin cupcakes let you enjoy the taste of Fall without feeling sick afterward. The batter, which bakes up into the fluffiest, lightest cupcakes I've ever tried, is made from whipped egg whites and has a slight tang from the addition of sour cream.
McCormick sent over its new Pure Pumpkin Pie Spice extract to go in the recipe, but after trying it (it tastes similar to Red Hots candy), I recommend sticking to your traditional vanilla extract and adding a couple pinches of pumpkin pie spice instead. Just when you think this recipe couldn't get any better, it's time to top the cupcakes with a marshmallow whipped cream. I don't think I'll ever make buttercream again. It's like eating sweet clouds! One thing to note is that the icing does need to be refrigerated, so plan to make the frosting and ice the cupcakes the day you plan to serve them.
Fluffy Pumpkin Cupcakes With Marshmallow Frosting
Adapted slightly from McCormick
Notes
Unfrosted cupcakes can be prepared a day ahead. Store in a covered container at room temperature. Frost just before serving.
Ingredients
- Cupcakes:
4 egg whites
1 1/4 cups flour
1 cup granulated sugar
1/2 cup sour cream
1/4 cup (1/2 stick) butter, melted
1/4 cup canned pumpkin
1 1/2 teaspoons baking powder
1 tablespoon vanilla extract
1/2 teaspoon pumpkin spice
- Frosting:
1 cup heavy cream
1/2 cup marshmallow creme
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Directions
- To make cupcakes: Preheat oven to 325°F. For the cupcakes, beat egg whites in medium bowl with electric mixer on high speed until soft peaks form. Beat remaining ingredients in large bowl with electric mixer on low speed to moisten. Beat on medium speed 2 minutes. Gently stir in egg whites until combined. Spoon into 18 paper-lined muffin cups, filling each 3/4 full.
- Bake 18 to 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack for 5 minutes. Remove from pans; cool completely.
- To make frosting: Beat all ingredients in large bowl with electric mixer on low speed for 3 minutes. Scrape sides and bottom of bowl with spatula. Beat on high speed for 3 to 5 minutes or until light and fluffy. Frost cooled cupcakes with frosting. Serve immediately.
Information
- Category
- Desserts, Cupcakes
- Cuisine
- North American
- Yield
- About 16 cupcakes
- Total Time
- 44 minutes, 59 seconds
