Pumpkin Spice Cupcakes
Taste of Home
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Amber Butzer from Gladstone, Oregon submitted the recipe for these flavorful pumpkin cupcakes. “I make them each Halloween, but they're wonderful year-round,” says Amber.
SERVINGS: 20
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. Bake: 30 min. + cooling
Ingredients:
- 2 cups all-purpose flour
- 2 cups sugar
- 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
- 4 eggs
- 1 can (15 ounces) solid-pack pumpkin
- 1 cup vegetable oil
- 1 cup raisins
- CREAM CHEESE FROSTING:
- 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
Directions:
In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in raisins.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 28-32 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small mixing bowl, beat butter and cream cheese. Beat in vanilla. Gradually add confectioners' sugar. Frost cupcakes; sprinkle with walnuts. Store in the refrigerator. Yield: 20 cupcakes.