Today's recipe is for Pumpkin Cupcakes. By the way, this is where you are supposed to say, "Ohhhhhh," with your eyebrows all raised up.
Yes, I go through the painstaking and time consuming process of canning my own pumpkins fresh from my garden, so you won't see any store bought cans of pumpkin in my house. For us the process of making said cupcakes begins now with a seed in the ground and we wait patiently until we are able to harvest them for canning. Okay enough of that, lets get right to the recipe.
From The Kitchen Of: Suzi the Baking Queen
2 cups all purpose flour
1 ½ cups sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
¼ tsp. salt
¼ tsp. ground cloves
4 beaten eggs
1-16 ounce can pumpkin
1 cup cooking oil
Instructions: Combine flour, sugar, baking powder, cinnamon, soda, salt, and cloves. Stir in eggs, pumpkin, and cooking oil till thoroughly combined. Line cupcake tin with baking cups and fill 2/3 of the way. Bake at 350 for 25-30 minutes or till a toothpick inserted comes out clean. Cool on wire rack. Frost with cream cheese frosting. Makes approximately 24 cupcakes.
AND MOST IMPORTANTLY: Cream Cheese FrostingIngredients:
2-3 ounce packages cream cheese
½ cup softened margarine or butter
2 tsp. vanilla
4 ½ to 4 ¾ cup sifted powdered sugar
Instructions: In bowl beat together cream cheese, margarine or butter, and vanilla till light and fluffy. Gradually add 2 cups powdered sugar, beating well. Gradually beat in enough remaining powder to make frosting spread consistency.