Harvest Pumpkin Cupcakes

By barbsjustagirl

Ingredients

• Frosting:
• 4 eggs, slightly beaten
• 3/4 cup Vegetable Oil
• 2 cups sugar
• 1 (15 ounce) can pumpkin
• 1 3/4 cups all-purpose flour
• 1/4 cup Corn Starch
• 4 teaspoons Pumpkin Pie Spice
• 2 teaspoons Baking Powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 (8 ounce) package cream cheese, softened
• 3 tablespoons butter OR margarine, softened
• 1 tablespoon orange juice
• 2 teaspoons Vanilla Extract
• 1 1/2 teaspoons freshly grated orange peel
• 4 cups powdered sugar

Details

Servings 24

Preparation

Step 1

To make 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 degrees oven for 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 remaining ingredients and beat until smooth. Spread over cooled cupcakes.