Harvest Pumpkin Cupcakes

Name: Harvest Pumpkin Cupcakes
Total time: 80
Yield: 32
Ingredients: 4 eggs, slightly beaten; ¾ cup Mazola® Vegetable Plus! Oil; 2 cups sugar; 1 (15 ounce) can pumpkin; 1 ¾ cups all-purpose flour; ¼ cup Argo® OR Kingsford's® Corn Starch; 4 teaspoons Spice Islands® Pumpkin Pie Spice; 2 teaspoons Argo® Baking Powder; 1 teaspoon baking soda; ¾ teaspoon salt; 1 (8 ounce) package cream cheese, softened; 3 tablespoons butter OR margarine, softened; 1 tablespoon orange juice; 2 teaspoons Spice Islands® 100% Pure Bourbon Vanilla Extract; 1 ½ teaspoons freshly grated orange peel; 4 cups powdered sugar

Recipe by ARGO, KARO and FLEISCHMANN'S from allrecipes.com

Dessert 1 Hr. 20 Mins.

Ingredients

32 servings

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4 eggs, slightly beaten
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¾ cup Mazola® Vegetable Plus! Oil
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2 cups sugar
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1 (15 ounce) can pumpkin
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1 ¾ cups all-purpose flour
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¼ cup Argo® OR Kingsford's® Corn Starch
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4 teaspoons Spice Islands® Pumpkin Pie Spice
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2 teaspoons Argo® Baking Powder

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1 teaspoon baking soda
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¾ teaspoon salt
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1 (8 ounce) package cream cheese, softened
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3 tablespoons butter OR margarine, softened
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1 tablespoon orange juice
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2 teaspoons Spice Islands® 100% Pure Bourbon Vanilla Extract
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1 ½ teaspoons freshly grated orange peel
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4 cups powdered sugar

Instructions

To make cupcakes: Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside. Stir together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. POUR into lined muffin tins. Fill about 2/3 full. Bake in preheated 350 degrees oven for 30 minutes or until center springs back when touched. Cool 30 minutes. Spread with frosting.
To make frosting: Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes.