Pumpkin Cupcakes With Creamy Cream Cheese Frosting |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 18 |
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These are very moist and rise very high when baked, they are fairly sweet so you may wish to reduce the sugar by a few tablespoons. You may also bake in jumbo muffin tins to yield 10 and increasing the baking time. These are very good! Ingredients:
3/4 cup vegetable oil |
4 large eggs |
2 cups sugar |
1 (15 ounce) can pure pumpkin puree |
1 teaspoon vanilla |
2 cups all-purpose flour |
2 teaspoons baking soda |
1 teaspoon baking powder |
1 teaspoon salt |
1 teaspoon cinnamon |
1/2 cup butter, softened (no substitutes) |
1 (8 ounce) package cream cheese, softened |
2 teaspoons vanilla |
2 tablespoons whipping cream, unwhipped |
3 1/2 cups sifted confectioners' sugar |
Directions:
1. Set oven to 350 degrees F (set oven rack to second-lowest position).
2. Prepare 18 muffin tins fitted with paper liners fitted in each tin.
3. For the cupcakes; In a large mixing bowl beat together the oil with eggs, sugar, pumpkin puree and vanilla until well combined.
4. In another bowl combine the flour with the next 4 ingredients; add to the pumpkin mixture and beat until well combined.
5. Fill each tin about three-quarters full.
6. Bake for about 18-22 minutes or until cupcakes test done.
7. Cool completely before filling.
8. For the frosting; in a bowl beat the cream cheese with butter, vanilla and cream until fluffy.
9. Add in confectioners sugar and beat until creamy (adding in more cream or milk if necessary to achieve the right consistency for spreading).
10. Spread onto the top of each cooled cupcake.
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