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Pumpkin Cupcakes

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  Shortening 2⁄3 Cup (10.67 tbs)
  Eggs 2
  Maple syrup 3⁄4 Cup (12 tbs)
  Milk 1⁄2 Cup (8 tbs)
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Baking powder 1 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Canned pumpkin 1 Cup (16 tbs)
  Canned crushed pineapple 8 Ounce, drained (1 Can)
  Cream cheese 8 Ounce, softened (1 Package)
  Butter 1⁄4 Cup (4 tbs), softened
  Confectioners sugar 1 1⁄2 Cup (24 tbs)

In a large mixing bowl, beat shortening until light and fluffy.
Add eggs, one at a time, beating well after each addition (mixture will appear curdled).
Beat in syrup and milk.
Combine the flour, baking powder, salt, baking soda, ginger and allspice; add to shortening mixture and beat just until moistened.
Stir in the pumpkin and pineapple.
Fill paper-lined muffin cups two-thirds full.
Bake at 350° for 20-25 minutes or until a toothpick comes out clean.
Cool for 10 minutes before removing from pans to a wire rack to cool completely.
For frosting, in a small mixing bowl, beat the cream cheese and butter until fluffy.
Add confectioners' sugar; beat until smooth.
Frost cupcakes.

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