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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 20 |
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I make these flavorful pumpkin cupcakes each Halloween, but they're wonderful year-round. Ingredients:
2 cups sugar |
1 can (15 ounces) solid-pack pumpkin |
4 eggs |
1 cup canola oil |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
2 teaspoons ground cinnamon |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cloves |
1 cup raisins |
cream cheese frosting: |
1/3 cup butter, softened |
1 package (3 ounces) cream cheese, softened |
1 teaspoon vanilla extract |
2 cups confectioners' sugar |
1/2 cup chopped walnuts |
Directions:
1. In a large bowl, beat the sugar, pumpkin, eggs and oil until well blended. Combine the flour, baking powder, cinnamon, baking soda, salt, ginger and cloves; gradually beat into pumpkin mixture until blended. Stir in the raisins.
2. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a small bowl, beat butter and cream cheese until smooth. Beat in vanilla. Gradually add confectioners' sugar. Frost cupcakes; sprinkle with walnuts. Store in the refrigerator. Yield: 20 cupcakes.
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