Pumpkin Cupcakes

Just in time for Halloween-pumpkin cupcakes with a creamy butter frosting.

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Ingredients:

• Cupcakes:
• 1 cup all-purpose flour
• 1 cup sugar
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2/3 cup vegetable oil
• 2 eggs, slightly beaten
• 3/4 cup canned pumpkin
• 1/4 cup coconut
• 1/4 cup raisins
• Frosting:
• 1 cup unsalted butter, softened
• 6 to 8 cups confectioners sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract

Method

Cupcakes: In a large bowl, combine flour, sugar, cinnamon, salt and baking soda. Lightly beat the eggs in another bowl or mixer, add oil and pumpkin until combined. Add pumpkin mixture to dry mixture and stir just until thoroughly mixed. Stir in coconut and raisins. Spoon batter into muffin tins lined with cupcake liners. Bake at 325 degrees for 25 to 27 minutes. Let cool in pan, then remove to cool on wire rack. Frosting: Place the butter in a large mixing bowl, add 4 cups of the sugar, milk and vanilla. On the medium speed, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar. Beat well after each addition (for about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. (Use and store the icing at room temperature because icing will set if chilled.) Frost cupcakes when cooled.

Notes:

Number of servings: 9

Submitted By: jillashleymiller
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