A unique mix of pineapple and pumpkin creates a cupcake with mouthwatering flavor. This recipe by Mary Relyea of Canastota, N.Y., is one of nearly 1,500 in the latest cookbook from Taste of Home.
Pumpkin Cupcakes
Excerpted with permission from Taste of Home Best Loved Recipes.
Yield: 16 cupcakes
Prep: 30 min.
Bake: 20 min. + cooling
2/3 cup shortening
2 eggs
¾ cup maple syrup
½ cup 2% milk
1-½ cups all-purpose flour
1-¼ teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon ground allspice
1 cup canned pumpkin
1 can (8 ounces) crushed pineapple, drained
1 package (8 ounces) cream cheese, softened
¼ cup butter, softened
1-½ cups confectioners sugar
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 near 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 the cream cheese and butter until fluffy. Add confectioners sugar; beat until smooth. Frost cupcakes.
Taste of Home is the leading name in easy, affordable home cooking. This new comprehensive cookbook is sure to become one of your favorites with tried-and-true favorites from many years of Taste of Home.
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