Pumpkin Spice Cupcakes

By barbsjustagirl

Ingredients

• CREAM CHEESE FROSTING:
• 2 cups sugar
• 1 can (15 ounces) solid-pack pumpkin
• 4 eggs
• 1 cup canola oil
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup raisins
• 1/3 cup butter, softened
• 1 package (3 ounces) cream cheese, softened
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 1/2 cup chopped walnuts

Details

Servings 20

Preparation

Step 1

In a large bowl, beat the sugar, pumpkin, eggs and oil until well blended. Combine the flour, baking powder, cinnamon, baking soda, salt, ginger and cloves; gradually beat into pumpkin mixture until blended. Stir in the raisins.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.


For frosting, in a small bowl, beat butter and cream cheese until smooth. Beat in vanilla. Gradually add confectioners' sugar. Frost cupcakes; sprinkle with walnuts. Store in the refrigerator.