Eggless Pumpkin Cupcakes

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.8 cup butter softened
• 0.8 cup buttermilk 
• 8 ounces cream cheese softened
• 2.3 cup flour all-purpose
• 2.3 cups granulated sugar 
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon ground ginger 
• 0.5 cup yogurt plain
• 1.5 cups pumpkin puree 
• 0.8 teaspoon salt 
• 0.5 cup silken tofu pureed
• 4 cups confectioner's sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• wire rack
• toothpicks
• muffin liners
• muffin tray

Directions

1. Preheat oven to 350F/180C for 15 minutes. Line two 12 cups muffin pan with paper liners.In a large bowl cream together the butter and granulated sugar until light and fluffy.
2. Add plain yogurt, pureed silken tofu and vanilla extract to the mixture and beat well. The mixture will look curdled but that’s fine.
3. Add the pumpkin puree and beat well again.In another bowl stir together the flour, cinnamon, baking powder, salt, baking soda and ground ginger.
4. Add the dry flour mix to the creamed mixture alternately with buttermilk, beating after each addition.Fill muffin cups three-fourths full.
5. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. I baked mine for 23 minutes. Cool for 10 minutes in the pan and then transfer it to a wire cooling rack to cool completely before frosting.