Harvest Pumpkin Cupcakes

Name: Harvest Pumpkin Cupcakes
Ingredients: Cupcakes:; 4 eggs, slightly beaten; 3/4 cup Mazola(R) Vegetable Plus! Oil; 2 cups sugar; 1 (15 ounce) can pumpkin; 1 3/4 cups all-purpose flour; 1/4 cup Argo(R) OR Kingsford's(R) Corn Starch; 4 teaspoons Spice Islands(R) Pumpkin Pie Spice; 2 teaspoons Argo(R) 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(R) 100% Pure Bourbon Vanilla Extract; 1 1/2 teaspoons freshly grated orange peel; 4 cups powdered sugar

18 ingredients

2 steps

Ingredients

Cupcakes:
4 eggs, slightly beaten
3/4 cup Mazola(R) Vegetable Plus! Oil
2 cups sugar
1 (15 ounce) can pumpkin
1 3/4 cups all-purpose flour
1/4 cup Argo(R) OR Kingsford's(R) Corn Starch
4 teaspoons Spice Islands(R) Pumpkin Pie Spice
2 teaspoons Argo(R) 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(R) 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. POUR into lined muffin tins. Fill about 2/3 full. Bake in preheated 350 degrees oven for 30 minutes or until center springs back when touched. Cool 30 minutes. Spread with frosting.
2

To make frosting: Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes.