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 calories
carbohydrate: 35.9 g
cholesterol: 33.8 mg
fat: 9.6 g
fiber: 0.7 g
protein: 2.2 g
saturatedFat: 3 g
servingSize: -
sodium: 193.9 mg
sugar: 28.4 g
transFat: : -
unsaturatedFat: : -

Directions

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

Recipe Yield

32 servings

Recipe Note

Rich and spicy pumpkin cupcakes with orange cream cheese frosting!

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