Pumpkin Cupcakes Recipe
Ingredients
| Shortening | 2/3 Cup (16 tbs) | |
| Eggs | 2 | |
| Maple syrup | 3/4 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Baking powder | 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) | |
| Crushed pineapple | 1 Can (10oz), drained | |
| Cream cheese | 1 , softened | |
| Butter | 1/4 Cup (16 tbs), softened | |
| 1-1/2 cups confectioners'sugar | ||
Directions
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.
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.
Chef
