Pumpkin Cupcakes with Cream Cheese Frosting

By Zopmama

These stay very moist. The amount of pumpkin spice is nicely balanced with pumpkin flavor.

Ingredients

• Cupcakes:
• 4 eggs, slightly beaten
• 3/4 cup Mazola® Vegetable Plus! Oil
• 2 cups sugar
• 1 (15 ounce) can pumpkin
• 1 3/4 cups all-purpose flour
• 1/4 cup Argo® OR Kingsford's® Corn Starch
• 4 teaspoons Spice Islands® Pumpkin Pie Spice
• 2 teaspoons Argo® Baking Powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• Frosting:
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 tablespoon orange juice
• 1 teaspoon Vanilla Extract
• 3 cups powdered sugar

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 at least 30 minutes.

To make frosting: Beat cream cheese and butter until smooth. Beat in the powdered sugar a little at a time until incorporated. Add the vanilla extract; beat until fluffy.

Once the cupcakes have cooled completely, frost with the cream cheese icing