Sunday, November 1, 2009

Pumpkin Cupcakes

These fluffy cupcakes are lightly sweetened with maple syrup and pineapple instead of sugar . The cream cheese frosting is the perfect addition to give it a creamy sweet kick.

2/3 c shortening
2 eggs
3/4 c maple syrup
1/2 c milk
2 c flour
1 1/4 t baking powder
1/2 t salt
1 t baking soda
1/2 t ground ginger
1/2 t ground allspice
1 c canned pumpkin
1 can (8 oz) crushed pineapple, drained
1 pkg (8 oz) cream cheese, softened
1/4 c butter, softened
1 t vanilla
2 c powdered 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 till moistened. Stir in pumpkin and pineapple.
Fill paper-lined muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until a toothpick 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 vanilla and powdered sugar. Beat until smooth. Frost cupcakes.

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