Thursday, September 13, 2012

Taste of Home Best Loved Recipes

This week Taste of Home Best Loved Recipes will be released to the trade- available where books are sold!
So I thought celebrating Best Loved Recipes with Pumpkin Cupcakes would be the perfect fall match-up!  I didn't frost mine, the family got too them right away and with full mouths' declared they didn't need frosting!

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

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 the cream cheese and butter until fluffy. Add confectioners' sugar; beat until smooth. Frost cupcakes.

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