Harvest Pumpkin Cupcakes

By SewingDragonfly

From Argo

Ingredients

• Cupcakes
• 4 eggs, slightly beaten
• 3/4 cup  Mazola® Vegetable Plus! Oil
• 2 cups  sugar
• 1 can (15 ounces)  pumpkin
• 1-3/4 cups  all-purpose flour
• 1/4 cup  Argo® OR Kingsford® Corn Starch
• 4 teaspoons  Spice Islands® 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  Spice Islands® 100% Pure Bourbon Vanilla Extract
• 1-1/2 teaspoons  freshly grated orange peel
• 4 cups  powdered sugar

Details

Servings 32

Preparation

Step 1

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.
2
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.
3
To make frosting: Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes.