Pumpkin Cupcakes

Here we go again with another pumpkin dessert. This time for pumpkin cupcakes. They are very light and fluffy. And with cream cheese frosting you'll have a hard time deciding between pumpkin and carrot cake. This a recipe by Sue Case with only a few adjustments.

Pumpkin Cupcakes

Pumpkin Cupcakes

2 cups white sugar
3/4 cups vegetable oil
1 teaspoon vanilla
2 cups pumpkin puree
2 cups flour
1 Tablespoon baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons cinnamon

In your mixer combine sugar and oil. Add vanilla and pumpkin then beat in eggs one at a time. Combine all the remaining ingredients and gradually add to the mixer. Spray 12 large muffin tins or 24 regular muffin tins with cooking spray. use cookie scoop to evenly proportion batter into cups. Bake 350ºF. Large cupcakes 18 minutes, regular cupcakes 13 minutes or until a toothpick inserted into the center comes out clean. Allow to cool. Frost with cream cheese frosting.


Cream Cheese Frosting

8 oz. cream cheese, room temperature
1/2 cup butter, room temperature
1 teaspoon vanilla
1 pound powdered sugar
1-2 tablespoons milk

Mix together until creamy. Spread over cooled cupcakes.