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Becca’s Book, Serial #14 and Pumpkin-Cinnamon Cupcakes with Cinnamon Yogurt Frosting

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You know–you come home from work after a hard day, you’re feeling kind of tired, kind of blah. And you just want to bake something. Chocolate, right? Nah–too predictable. Might as well pull out the vodka bottle as bake something with chocolate in it, complete with its exercise in self-indulgence and escapism.

So what to do?

Well, you start from scratch, picking out ingredients that are both homey AND exotic. Are you with me so far? You recall that it’s November, so you’ve got to pick pumpkin as a key ingredient. I mean, pumpkin is November’s middle name, right? (Not sure what November’s last name is, but that’s for another time.) So we’ve got pumpkin as the core ingredient. Now we have to liven this old standby up. How about cinnamon? That’ll do it. A pumpkin-cinnamon cupcake–a taste of home and the orient. Works for me.

But wait a minute. It’s been a really bad day. That pumpkin-cinnamon cupcake by itself would work for most days, but you need just a little bit more, something to boost that cupcake and your spirits up off the floor. Chocolate! Nope, we’re not going to go there. Remember–self-control, not self-indulgence.

Oh, all right. Let’s look and see what we’ve got in the fridge. There’s a tub of yogurt. That’s healthy and wholesome; but on a pumpkin-cinnamon cupcake, it’s also a touch exotic, a flair for the unusual. Let’s give it a try. And we still have the cinnamon out of the cupboard from making the cupcake, so let’s boost the yogurt frosting and also reference the cinnamon in the cupcake. Now you’re talking! A pumpkin-cinnamon cupcake with cinnamon yogurt frosting–you’ve created something brand new AND given your blah day a golden sunset. Now that’s what I’m talking about!

(Hey, I’m still stuck back at the beginning trying to figure out what’s wrong with the self-indulgence of chocolate?)

pumpkin cupcake with cinnamon frosting

Pumpkin-Cinnamon Cupcakes

1/4 cup all-purpose flour

1/2 teaspoon baking powder

pinch of salt (about 1/8 teaspoon)

1/4 teaspoon ground cinnamon

pinch of ground nutmeg (about 1/8 teaspoon)

1/4 cup pumpkin puree

1 egg yolk

1 Tablespoon granulated sugar

1 Tablespoon brown sugar, packed

1 Tablespoon vegetable oil

1/4 teaspoon vanilla extract

pumpkin cupcakes

Cinnamon Yogurt Frosting

2 Tablespoons unsalted butter, room temperature

3 Tablespoons vanilla greek yogurt (low-fat or nonfat), room temperature

1/4 teaspoon ground cinnamon

1/4 teaspoon vanilla extract

pinch of salt (about 1/8 teaspoon)

1 1/2-2 cups powdered sugar

pumpkin cupcake

Preheat oven to 350 degrees. Line 3 muffin cups with paper liners, and set aside.

Mix the dry ingredients (flour through ground nutmeg) together in a small bowl. In a separate bowl, add the pumpkin puree, egg yolk, granulated sugar, brown sugar, oil, and vanilla extract. Beat these ingredients together. Add the dry ingredients to the wet ingredients and slowly mix until evenly distributed and batter is smooth.

Fill paper liners about 3/4 full with cupcake batter. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven and cool in muffin pan for 10 minutes before removing to a wire rack to cool completely.

As cupcakes are cooling, make the frosting. Add the butter and yogurt to a mixing bowl and whisk until completely combined and no lumps remain. To this mixture, add the cinnamon, vanilla extract, and salt and mix ingredients together. Lastly, add the powdered sugar, 1/2 cup at a time, until desired consistency is reached. Refrigerate the frosting for 30 minutes to thicken. Frost cooled cupcakes.

Makes 3 cupcakes.

bite of cupcake

{Adapted from Savor Home}

To view or download Becca’s Book in its entirety (and for free!) click on the cover.

To listen to or view Serial #14, click on the audio or the text link below the cover.


Becca's Book cover

Becca’s Book, Serial #14, audio © Jeffrey Anderson

Becca’s Book, Serial #14, text © Jeffrey Anderson

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