PUMPKIN CUPCAKES
A unique mix of pineapple and pumpkin creates moist cupcakes with mouthwatering flavor and texture. A fluffy frosting caps these tasty treats.-Mary E. Relyea, Canastota, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 cupcakes.
Number Of Ingredients 15
Steps:
- In a large 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 pumpkin and pineapple., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar; beat until smooth. Frost cupcakes.
Nutrition Facts : Calories 303 calories, Fat 17g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 221mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
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