Featuring both raisins and pumpkin, these moist cupcakes pack a nutritious punch, and will definitely be a hit with the kiddos this Halloween! Easy to prepare, making Pumpkin Raisin Party Cupcakes can be turned into a fun activity that the whole family can enjoy together!
Pumpkin Raisin Party Cupcakes
2 cups all-purpose flour (“Mom” prefers unbleached, organic 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
4 eggs (“Mom” prefers cage-free)
1 can (15-ounces) pumpkin (“Mom” prefers organic)
1-1/4 cups Sun-Maid Natural Raisins
Decorating sprinkles, if desired (“Mom” prefers to use Nature’s Colors Party Decoratifs by India Tree.)
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.
Bake 25 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. (“Mom” prefers to use Natural Decorating Colors by India Tree.)
Makes 18 cupcakes.
*Recipe and image courtesy of Sun-Maid.*