Pumpkin Cupcakes With Creamy Cream Cheese Frosting
"These are very moist and rise very high when baked, they are fairly sweet so you may wish to reduce the sugar by a few tablespoons. You may also bake in jumbo muffin tins to yield 10 and increasing the baking time. These are very good!..."
INGREDIENTS
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3/4 cup vegetable oil
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4 large eggs
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2 cups sugar
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1 (15 ounce) can pure pumpkin puree
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1 teaspoon vanilla
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2 cups all-purpose flour
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2 teaspoons baking soda
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1 teaspoon baking powder
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1 teaspoon salt
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1 teaspoon cinnamon
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1/2 cup butter, softened (no substitutes)
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1 (8 ounce) package cream cheese, softened
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2 teaspoons vanilla
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2 tablespoons whipping cream, unwhipped
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3 1/2 cups sifted confectioners' sugar
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Just A Pinch Sweepstakes