Pumpkin Spice Cupcakes
"I make these flavorful pumpkin cupcakes each Halloween, but they're wonderful year-round. —Amber Butzer, Gladstone, Oregon..."
INGREDIENTS
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2 cups sugar
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1 can (15 ounces) solid-pack pumpkin
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4 large Nellie’s Free Range Eggs
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1 cup canola oil
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2 cups all-purpose flour
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2 teaspoons baking powder
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2 teaspoons ground cinnamon
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon ground ginger
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1/4 teaspoon ground cloves
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1 cup raisins
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CREAM CHEESE FROSTING:
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1/3 cup butter, softened
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3 ounces cream cheese, softened
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1 teaspoon vanilla extract
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2 cups confectioners' sugar
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1/2 cup chopped walnuts, toasted
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