Pumpkin Spice Cupcakes with Orange Sour Cream Frosting - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 3 c. all-purpose flour
- 2 tsp. ground ginger
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/4 tsp. ground cloves
- 1 c. plus 6 Tbsp unsalted butter
- 1 c. granulated sugar
- 3 large eggs
- 1 can pure pumpkin
- 1/2 c. molasses
- 3 c. confectioners’ sugar
- 1/2 c. sour cream
- 1 tsp. grated orange zest
Instructions
- Heat oven to 350 °F. Line two 12-cup muffin tins with paper liners.
- In a medium bowl, whisk together the flour, ginger, baking powder, baking soda, salt and cloves. Using an electric mixer, beat 1 cup butter (2 sticks) and the granulated sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs one at a time. Beat in the pumpkin and the molasses (the mixture will look curdled). Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated.
- Divide the batter among the muffin cups (about 1/4 cup each) and bake until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- Meanwhile, make the frosting: Using an electric mixer, beat the confectioners' sugar, sour cream and remaining 6 Tbsp butter in a large bowl until smooth. Increase the speed to medium-high and beat until fluffy, about 3 minutes. Stir in the orange zest. Refrigerate the frosting until stiff and spreadable, at least 1 hour. Frost the cupcakes just before serving.
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