Harvest Pumpkin Cupcakes recipe
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Ingredients
- 4 eggs, slightly beaten ¾ cup Mazola® Vegetable Plus! Oil 2 cups sugar 1 (15 ounce) can pumpkin 1 ¾ cups all-purpose flour ¼ cup Argo® OR Kingsford's® Corn Starch 4 teaspoons Spice Islands® Pumpkin Pie Spice 2 teaspoons Argo® Baking Powder 1 teaspoon baking soda ¾ teaspoon salt 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 ½ teaspoons freshly grated orange peel 4 cups powdered sugar
Nutrition Info
- 233.4 caloriescarbohydrate: 35.9 gcholesterol: 33.8 mgfat: 9.6 gfiber: 0.7 gprotein: 2.2 gsaturatedFat: 3 gservingSize: -sodium: 193.9 mgsugar: 28.4 gtransFat: : -unsaturatedFat: : -
Directions Harvest Pumpkin Cupcakes
Directions
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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.