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Saturday, July 30, 2016

harvest pumpkin cupcakes

Ingredients

  • Servings: 32
  • 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® 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

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins

  • 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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