Name: Harvest Pumpkin Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 32
Ingredients: Eggs, slightly beaten - 4; Mazola® Vegetable Plus! Oil - ¾ cup; Sugar - 2 cups; Pumpkin - 1 (15 ounce) can; All-purpose flour - 1 ¾ cups; Argo® OR Kingsford's® Corn Starch - ¼ cup; Spice Islands® Pumpkin Pie Spice - 4 teaspoons; Argo® Baking Powder - 2 teaspoons; Baking soda - 1 teaspoon; Salt - ¾ teaspoon; Cream cheese, softened - 1 (8 ounce) package; Butter or margarine, softened - 3 tablespoons; Orange juice - 1 tablespoon; Spice Islands® 100% Pure Bourbon Vanilla Extract - 2 teaspoons; Freshly grated orange peel - 1 ½ teaspoons; Powdered sugar - 4 cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Harvest Pumpkin Cupcakes

1. Eggs, slightly beaten - 4

2. Mazola® Vegetable Plus! Oil - ¾ cup

3. Sugar - 2 cups

4. Pumpkin - 1 (15 ounce) can

5. All-purpose flour - 1 ¾ cups

6. Argo® OR Kingsford's® Corn Starch - ¼ cup

7. Spice Islands® Pumpkin Pie Spice - 4 teaspoons

8. Argo® Baking Powder - 2 teaspoons

9. Baking soda - 1 teaspoon

10. Salt - ¾ teaspoon

11. Cream cheese, softened - 1 (8 ounce) package

12. Butter or margarine, softened - 3 tablespoons

13. Orange juice - 1 tablespoon

14. Spice Islands® 100% Pure Bourbon Vanilla Extract - 2 teaspoons

15. Freshly grated orange peel - 1 ½ teaspoons

16. Powdered sugar - 4 cups

How to cook deliciously - Harvest Pumpkin Cupcakes

1. Stage

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.

2. Stage

To make frosting: Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes.