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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 16 |
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A unique mix of pineapple and pumpkin creates moist cupcakes with mouthwatering flavor and texture. A fluffy frosting caps these tasty treats.Mary E. Relyea, Canastota, New York Ingredients:
2/3 cup shortening |
2 eggs |
3/4 cup maple syrup |
1/2 cup 2% milk |
1-1/2 cups king arthur unbleached all-purpose flour |
1-1/4 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1/2 teaspoon ground ginger |
1/2 teaspoon ground allspice |
1 cup canned pumpkin |
1 can (8 ounces) crushed pineapple, drained |
1 package (8 ounces) cream cheese, softened |
1/4 cup butter, softened |
1-1/2 cups confectioners' sugar |
Directions:
1. 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.
2. 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.
3. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectionersâ sugar; beat until smooth. Frost cupcakes. Yield: 16 cupcakes.
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