Robins Moist And Yummy Pumpkin Cupcakes Recipes

PUMPKIN CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
• In a large mixing bowl combine sugars, eggs, pumpkin puree, oil and vanilla.
• In separate bowl combine flour, baking soda, baking powder, spices and salt.
• Add dry ingredients to bowl with the pumpkin mixture and stir to combine.
• Scoop the batter evenly into prepared muffin tin. Bake for 15-18 minutes, or until a toothpick inserted in center comes out clean.
• Remove cupcakes to a cooling rack and cool completely before frosting.

ROBIN'S MOIST AND YUMMY PUMPKIN CUPCAKES

Steps:

• 1. Preset oven to 350. Can make 24 cupcakes or use a large jelly roll pan and cut into bars.
• 2. Use mixer or by hand, mix eggs, white sugar and vegetable oil until blended. Add baking soda, baking powder, pumpkin pie spice, cinnamon, salt and pureed pumpkin; blend until smooth.
• 3. Slowly add in flour.
• 4. Spray a quick spray of non-stick cooking spray into each paper liner for easy removal.
• 5. Ladle (using a soup ladle or large spoon), pumpkin cupcake batter into 24 cupcake liners. Evenly distributing batter until gone.
• 6. Bake at 350 for 25-30 minutes or until toothpick comes out clean.
• 7. If making the icing... Cream together the softened cream cheese and butter. Stir in vanilla and add confectioners powdered sugar a little at a time until smooth. *Note: if in a hurry or for convenience use cream cheese or whipped cream pre-pacakged icing.
• 8. Spread on top of cooled cupcakes or cooled bars. Cut into squares. YUMMY!