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| Harvest Pumpkin Cupcakes Recipes |
- PREP 20 mins
- COOK 30 mins
- READY IN 1 hr 20 mins
Ingredients
Original recipe makes 32 servings
- Cupcakes:
- 4 eggs, slightly beaten
- 3/4 cup Mazola® Vegetable Plus! Oil
- 2 cups sugar
- 1 (15 ounce) can pumpkin
- 1 3/4 cups all-purpose flour
- 1/4 cup Argo® OR Kingsford's® Corn Starch
- 4 teaspoons Spice Islands® Pumpkin Pie Spice
- 2 teaspoons Argo® Baking Powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- Frosting:
- 1 (8 ounce) package cream cheese, softened
- 3 tablespoons butter OR margarine, softened
- 1 tablespoon orange juice
- 2 teaspoons Spice Islands® 100% Pure Bourbon Vanilla Extract
- 1 1/2 teaspoons freshly grated orange peel
- 4 cups powdered sugar
Directions
- To make cupcakes: Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside. Stir together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. POUR into lined muffin tins. Fill about 2/3 full. Bake in preheated 350 degrees oven for 30 minutes or until center springs back when touched. Cool 30 minutes. Spread with frosting.
- To make frosting: Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes.
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