Pumpkin Party CupcakesJennifer Savor the Thyme
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