ROBIN'S MOIST AND YUMMY PUMPKIN CUPCAKES
This made from scratch pumpkin cupcake recipe is moist, fluffy and melts in your mouth. It has all of the comforting fall spices you'd expect. I love cupcakes for large gatherings because they're easy. I think this recipe would be great for a fall party, tailgate or even at Thanksgiving. The cream cheese frosting is a great...
Provided by Robin Shafer
Categories Cakes
Time 35m
Number Of Ingredients 15
Steps:
- 1. Preset oven to 350. Can make 24 cupcakes or use a large jelly roll pan and cut into bars.
- 2. Use mixer or by hand, mix eggs, white sugar and vegetable oil until blended. Add baking soda, baking powder, pumpkin pie spice, cinnamon, salt and pureed pumpkin; blend until smooth.
- 3. Slowly add in flour.
- 4. Spray a quick spray of non-stick cooking spray into each paper liner for easy removal.
- 5. Ladle (using a soup ladle or large spoon), pumpkin cupcake batter into 24 cupcake liners. Evenly distributing batter until gone.
- 6. Bake at 350 for 25-30 minutes or until toothpick comes out clean.
- 7. If making the icing... Cream together the softened cream cheese and butter. Stir in vanilla and add confectioners powdered sugar a little at a time until smooth. *Note: if in a hurry or for convenience use cream cheese or whipped cream pre-pacakged icing.
- 8. Spread on top of cooled cupcakes or cooled bars. Cut into squares. YUMMY!
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