Pumpkin Cupcakes with Orange Cream Cheese Frosting
Ingredients
Pumpkin Cupcakes
- 4 eggs, slightly beaten
- 3/4 cup Mazola® Corn Oil
- 2 cups sugar
- 1 can (15 ounces) pumpkin
- 2 cups all-purpose flour
- 2 teaspoons Fleischmann's® Baking Powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon ground cloves
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon salt
Orange Cream Cheese Frosting
- 1 package (8 ounces) cream cheese, softened
- 3 tablespoons butter OR margarine, softened
- 1 tablespoon orange juice
- 2 teaspoons pure vanilla extract
- 1-1/2 teaspoons orange peel
- 4 cups powdered sugar
PRODUCTS
Instructions
- To make Pumpkin 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°oven for 30 minutes or until center springs back when touched. Cool 30 minutes. Spread with Orange Cream Cheese Frosting.
- To make Orange Cream Cheese Frosting: Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes.
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