Pumpkin cupcakes with Cream Cheese frosting

By rejadez

Ingredients

• 2/3 cup of shortning
• 2 eggs
• 3/4 cup of maple syrup
• 1/2 cup milk
• 1-1/2 cup all purpose flour
• 1-1/4 t salt
• 1/2 t baking soda
• 1/2 t ground ginger
• 1/2 t ground all spice
• 1 cup of canned pumpkin
• 1 can crushed pineapple drained
• 1 package (8 oz.) cream cheese softened
• 1/4 cup butter softened
• 1-1/2 cup confectioners sugar
• chocolate bar

Preparation

Step 1

In a large mixing bowl, beat shortning up till light and fluffy. Add eggs, one at a tine, beat well after each addition (mixture will appear curdled).
Beat in syrup and milk. Combine the flour. baking soda, salt, ginger and all spice; add to shortning mixture and beat just until moistened. Stir in pumkin and pineapple.

Fill paper lined muffin cups 2/3 full.
Bake at 350 for 20-25 min or until a toothpick comes out clean. Cool for 10 mins before removing from the pan to a wire rack to completely cool.

For frosting, in a small mixing bowl, beat cream cheese and butter untill fluffy. Add confectioners sugar; beat until smooth. Frost cupcakes. sprinkle chocolate flkes on top for a garnish