Pumpkin Cupcakes with Cream Cheese Icing
4 eggs
2 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
3 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 teaspoon baking soda
Icing:
2 8-ounce packages cream cheese, softened
4 cups sifted confectioners' sugar
2 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Using an electric mixer at medium speed,
combine the eggs, sugar, oil and pumpkin until light and fluffy. In a separate
bowl combine the flour, baking powder, cinnamon, salt and baking soda. Add the
dry ingredients to the pumpkin mixture and mix at low speed until thoroughly
combined and the batter is smooth. Spoon batter into cupcake cups. Bake for
15-25 minutes. Let cool completely before frosting.
To make the icing: Combine the cream cheese and butter in a medium bowl with an
electric mixer until smooth. Add the sugar and mix at low speed until combined.
Stir in the vanilla and mix again. Spread on cooled cupcakes.
(From Recipe Rampage (Sandy))
4 eggs
2 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
3 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 teaspoon baking soda
Icing:
2 8-ounce packages cream cheese, softened
4 cups sifted confectioners' sugar
2 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Using an electric mixer at medium speed,
combine the eggs, sugar, oil and pumpkin until light and fluffy. In a separate
bowl combine the flour, baking powder, cinnamon, salt and baking soda. Add the
dry ingredients to the pumpkin mixture and mix at low speed until thoroughly
combined and the batter is smooth. Spoon batter into cupcake cups. Bake for
15-25 minutes. Let cool completely before frosting.
To make the icing: Combine the cream cheese and butter in a medium bowl with an
electric mixer until smooth. Add the sugar and mix at low speed until combined.
Stir in the vanilla and mix again. Spread on cooled cupcakes.
(From Recipe Rampage (Sandy))
