Instructions

Preheat oven to 350º

In a large bowl, measure in the dry ingredients and stir to combine.

Add the yogurt, pumpkin, and vanilla and stir until just incorporated.

Add the water and eggs and stir to combine.

Grease two mini muffin pans and place them on cookie sheets for easy transportation in and out of the oven.

Spoon in the batter, smoothing the tops as you go. The batter is firmer than people cake and will hold the shape it’s in when it goes into the oven.

Bake 25 minutes or until cooked through and just starting to lightly brown on the bottoms.

Cool completely before frosting, slathering, or serving.

For the frosting

Whip the cream cheese in your stand mixer until it is light and fluffy

Add the peanut butter and continue stirring.

Sprinkle in the cornstarch or tapioca flour while mixing on low, then turn it up when everything is incorporated.

Check the texture of your frosting.

If you need to thin it out, add some milk or water. If you need it thicken it more, add a little more cornstarch or tapioca flour.

Your ideal texture is whatever you will be comfortable piping, but if you’re not sure, go for a texture that holds a good peak, but still has a little flow to it.

Frost your cupcakes with an offset spatula or piping bag and don’t stress about perfection. You can always scrape off and refrost if things really go off the rails!