These cupcakes are a kid (and adult) favorite and are perfect for any school party, birthday or potluck. Yes, the recipe does call for what seems to be a lot of oil, but we guess that is why they are so incredibly moist.
Makes about 12-16 cupcakes.
Preheat oven to 350.
Cupcakes
4 eggs
2 c. canned pumpkin
2 c. sugar
1 c. vegetable oil
Beat together then add:
2 c. flour
1 tsp. salt
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
Line muffin tray and bake for about 15 minutes or until done.
Frosting
2 1/2 c. powdered sugar
1 tsp. vanilla
2 tsp. milk
3/4 stick soft butter
3 oz. cream cheese
Beat well and spread on to cool cupcakes.
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