If the note hasn’t come home already, you know you’re going to get it. The teacher needs 24 cupcakes for the classroom Fall Festival, and she needs them stat. Whether you’re a room mom, devoted helper, or just a clever cook, these pumpkin party cupcakes offer a delicious, healthy alternative to those traditional high-sugar, preservative-laden, store-bought cupcakes.
With just enough pumpkin inside the batter to make the cupcakes soft and moist, this recipe also tosses in a few handfuls of Sunmaid Raisins, which bake up sweet and gooey inside, flavoring each bite with a touch of autumn sunshine. If your kiddo doesn’t like raisins, try adding a half cup of mini chocolate chips to the batter. The combination of chocolate and raisins is a flavor most kids go “batty” for!
Sunmaid Raisin Pumpkin Party Cupcakes
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
3/4 cup canola oil
1 can (15-ounces) pumpkin
1-1/4 cups Sun-Maid Natural Raisins
Preheat oven to 350º F. Line 18 muffin cups with paper cupcake liners.
Combine all ingredients except raisins in a large bowl.
Beat on medium speed until well blended, 1 to 2 minutes.
Stir in raisins. Spoon batter into muffin cups.
Bake25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove cupcakes to wire rack to cool completely. Spread frosting on cupcakes and decorate with sprinkles.
Frosting: Beat until smooth 2 cups powdered sugar, 1/3 cup softened butter, 3 ounces softened cream cheese, 2 to 3 teaspoons milk and 1 teaspoon vanilla extract. Add orange food coloring, if desired.
Shortcut recipe: Add 1-1/4 cups Sun-Maid Natural Raisins to a spice cake mix. Bake as package directs. Frost cupcakes with prepared vanilla frosting adding orange food coloring, if desired.
Makes 18 cupcakes.
Photo courtesy Sunmaid Raisins