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Pumpkin Pie Cupcakes
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- 1/4 cup granulated sugar
- 2 tablespoons butter, softened
- 1 egg white
- 1/4 cup canned pumpkin puree
- 2 tablespoons skim milk
- 1 teaspoon vanilla extract, divided
- 8 mini muffin liners
- 2 tablespoons lowfat cream cheese, at room temperature
- 2 teaspoon trans-fat-free margarine
- 2 tablespoons confectioners sugar
- 2 tablespoons nonfat plain yogurt
- Grated zest of 1 lemon
Directions:View on Epicurious
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