2 dozen cupcakes SERVINGS
- 3-1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1-1/2 teaspoons ground cloves
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2-3/4 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 1-3/4 cups pure pumpkin puree
- 1 package (8 ounces) cream cheese, room temperature
- 1/4 cup butter, softened
- 1-1/2 teaspoons vanilla
- 1-1/4 cups confectioner’s sugar
- Food coloring, optional
- Plastic spiders, lizards, etc.
- Heat oven to 350 F. Place rack in center of oven. Line 24 muffin cups with paper liners, or coat them lightly with vegetable oil; set aside. To make cupcakes:2 In a large bowl, whisk together flour, baking powder, spices, baking soda and salt. Set aside.
- In a medium bowl, beat sugar and oil together with an electric mixer on medium speed for 1 minute, or until sugar is incorporated. With mixer on medium speed, add the eggs, 1 at a time, beating well after each addition.
- With mixer on medium-low speed, add pumpkin, beating just until combined. Turn mixer to low, and slowly add the flour mixture, beating until just blended.
- Fill muffin cups three-quarters full. Bake for 12 minutes. Rotate pans and continue baking until a toothpick inserted in the center comes out clean, about 8 to 10 additional minutes.
- Cool in pans for 10 minutes, then remove and cool completely. To make frosting:7. In a mixing bowl, beat cream cheese and butter with an electric mixer until smooth. Blend in vanilla. With mixer running, gradually add confectioner’s sugar, beating until smooth and creamy. Add food coloring, if desired. Cover and refrigerate for 30 minutes. To put it all together:8. Frost cupcakes with frosting, and top with decorations. Refrigerate for 1 to 2 hours before serving.Every good party needs a nice spread. Use this and our other Festive Halloween Party Snacks at your next big gathering to impress your guests!