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.