Harvest Pumpkin Cupcakes

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Harvest Pumpkin Cupcakes

by 10  people


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Yield: 32 cupcakes
Prep Time: 20 mins
Total Time: 1 hr 20 mins
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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® 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
    • 3   tablespoons 
      butter OR margarine, softened
    • 1   tablespoon 
      orange juice
    • 2   teaspoons 
      Spice Islands® 100% Pure Bourbon Vanilla Extract
    • 1 1/2  teaspoons 
      freshly grated orange peel
    • 4   cups 
      powdered sugar
    Directions
    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.
    2.
    Pour into lined muffin tins. Fill about 23 full. Bake in preheated 350 degrees oven for 30 minutes or until center springs back when touched. Cool 30 minutes. Spread with frosting.
    To make frosting:

    1.
    Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes.
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