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Start a new tradition with Halloween cupcakes! Use your favorite chocolate or vanilla cake recipe (or mix) or try my festive Pumpkin Cupcakes. Decorate them with orange frosting and candy corn.
Makes about 24 regular or 60 mini cupcakes
2 3/4 c. all purpose flour
2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1 1/2 tsp. baking soda
1 tsp. salt
1/2 c. granulated sugar
1/2 c. light brown sugar
1/2 c. canola oil
3 large eggs
1- 15 oz. can pure pumpkin
1/2 c. maple syrup
1/2 c. milk
1/2 c. sour cream
1 tsp. pure vanilla
3/4 c. raisins
3/4 c. coarsely chopped walnuts
Cream cheese frosting (recipe follows)
Garnish: candy corn
Preheat the oven to 350 degrees. Line muffin tins with paper liners.
Sift the flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt into medium bowl.
Using an electric mixer, beat the sugar and oil in large bowl until well combined. Add the eggs, one at a time, mixing well after each addition. Beat in the pumpkin, maple syrup, milk, sour cream and vanilla.
Stir in the flour mixture until just blended. Fold in the raisins and walnuts.
Divide the batter among the prepared muffin cups. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Transfer the cupcakes to a rack and cool completely.
Frost with orange cream cheese frosting and decorate with candy corn.
Cream Cheese Frosting
8 oz. cream cheese, at room temperature
1/4 c. (1/2 stick) softened butter
2 tsp. pure vanilla
About 4 c. confectioners' sugar
Red and yellow food coloring
Put the cream cheese and butter in a large bowl; beat with an electric mixer on medium speed until smooth, add the vanilla and combine.
Slowly add the confectioners' sugar and mix until well blended. Beat in red and yellow food coloring a drop or two at a time until you get a nice pumpkin color. Increase mixer speed and continue mixing for 2 to 3 minutes, until frosting is light and fluffy.
Last updated by Morgen Thiboult Sep 29, 2011.