This Pumpkin Spice Cupcakes recipe was featured in my Springtime Cupcake swap event, which you can read about HERE.
Pumpkin Spice Cupcakes Recipe
Lara’s Pumpkin Spice Cupcakes
2 cps. all purpose flour
2 cps. sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
4 eggs
1 can (15 oz) solid-pack pumpkin
1 cp. vegetable oil
1 cp. raisins
Frosting Ingredients
1/3 cp. butter softened
1 package (3 oz) cream cheese, softened
1 tsp. vanilla extract
2 cps. confectioners’ sugar
1/2 cp. chopped walnuts (optional)
1. In a large bowl, combine the first 8 ingredients.
2. In another bowl, beat the eggs, pumpkin, and oil. Stir into dry ingredients just until moistened. Fold in raisins. Fill paper-lined muffin cups 3/4’s full.
3. Bake at 350 degrees 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 refrigerator. Yield: 20 cupcakes.
2 cps. sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
4 eggs
1 can (15 oz) solid-pack pumpkin
1 cp. vegetable oil
1 cp. raisins
Frosting Ingredients
1/3 cp. butter softened
1 package (3 oz) cream cheese, softened
1 tsp. vanilla extract
2 cps. confectioners’ sugar
1/2 cp. chopped walnuts (optional)
1. In a large bowl, combine the first 8 ingredients.
2. In another bowl, beat the eggs, pumpkin, and oil. Stir into dry ingredients just until moistened. Fold in raisins. Fill paper-lined muffin cups 3/4’s full.
3. Bake at 350 degrees 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 refrigerator. Yield: 20 cupcakes.
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