Ingredients
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3/4 cup vegetable oil
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4 large eggs
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2 cups sugar
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1 (15 ounce) can pure pumpkin puree
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1 teaspoon vanilla
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2 cups all-purpose flour
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2 teaspoons baking soda
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1 teaspoon baking powder
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1 teaspoon salt
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1 teaspoon cinnamon
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1/2 cup butter, softened (no substitutes)
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1 (8 ounce) package cream cheese, softened
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2 teaspoons vanilla
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2 tablespoons whipping cream, unwhipped
Instructions
- Set oven to 350 degrees F (set oven rack to second-lowest position).
- Prepare 18 muffin tins fitted with paper liners fitted in each tin.
- For the cupcakes; In a large mixing bowl beat together the oil with eggs, sugar, pumpkin puree and vanilla until well combined.
- In another bowl combine the flour with the next 4 ingredients; add to the pumpkin mixture and beat until well combined.
- Fill each tin about three-quarters full.
- Bake for about 18-22 minutes or until cupcakes test done.
- Cool completely before filling.
- For the frosting; in a bowl beat the cream cheese with butter, vanilla and cream until fluffy.
- Add in confectioners sugar and beat until creamy (adding in more cream or milk if necessary to achieve the right consistency for spreading).
- Spread onto the top of each cooled cupcake.