Pumpkin Spice Cupcakes




Pumpkin Spice Cupcakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • 2 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 4 eggs
  • 1 cup canola oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup raisins
  • CREAM CHEESE FROSTING:
  • ⅓ cup butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • ½ cup chopped walnuts
Instructions
  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.

 

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