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Pumpkin Cupcakes with Orange Cream Cheese Frosting

  • Beginner
  • 32 cupcakes
  • 2 hr 15 min
Baking Success Or Baking Mess


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


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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