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Pumpkin Cupcakes with Orange Cream Cheese Frosting
Rich and spicy pumpkin cupcakes!
Quick Facts
Prep Time: 20 minutes
Bake Time: 30 minutes
Cool Time: 30 minutes
Yield: 32 cupcakes
Ingredients
Cupcakes:
- 4 eggs, slightly beaten
- 3/4 cup Mazola® Corn Oil
- 2 cups sugar
- 1 can (15 ounces) pumpkin
- 1-3/4 cups all-purpose flour
- 1/4 cup Argo® Corn Starch
- 4 teaspoons pumpkin pie spice
- 2 teaspoons Argo® Baking Powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
Frosting:
- 1 package (8 ounces) cream cheese, softened
- 3 tablespoons butter OR margarine, softened
- 1 tablespoon orange juice
- 2 teaspoons vanilla extract
- 1-1/2 teaspoons fresh grated orange peel
- 4 cups powdered sugar
Directions
- Preheat oven to 350°F.
To make cupcakes: Blend eggs, oil, sugar and pumpkin in a large bowl; set aside. Stir together flour, corn starch, pumpkin pie spice, baking powder, baking soda and salt in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended.
Pour batter into lined muffin tins. Fill about 2/3 full. Bake 30 minutes or until center springs back when touched. Cool 30 minutes. Spread with frosting.
To make frosting: Beat cream cheese and butter until fluffy. Add orange juice, vanilla, orange peel and powdered sugar; beat until smooth
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