These not-so-scary pumpkin cupcakes can be scared up in minutes. The one-bowl stirred batter recipe is made with oil so no need to soften butter in advance. Oil makes a light and moist cake too. The sweet-tangy cream cheese frosting masquerades in devilishly bright colors. Use paste or gel food dye available in the baking section of kitchen specialty shops or craft stores.
While the cupcakes bake, keep those ghouls and boys busy with a craft-snack activity! Cover recycled food containers or cleaned and trimmed milk cartons with halloween napkins or fabric, then tie and glue in place.
Fill with crunchy nut Apricot Popcorn Mix for a party treat or snack. The mix is made with hot syrup, so be sure to provide adult supervision of younger children in the kitchen.
Pumpkin Raisin Party Cupcakes
Prep Time: 15 minutes Bake Time: 25 minutes
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-oz) pumpkin
1-1/4 cups raisins
Preheat oven to 350ºF. Line 18 muffin cups with paper liners.
Combine dry ingredients in a large bowl. Stir.
Add oil and eggs. Add pumpkin and stir several minutes until well blended.
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, 1 tablespoon milk and 1 teaspoon vanilla extract. Add coloring if desired.
Super shortcut: Add 1-1/4 cups raisins to a spice cake mix. Bake as package directs. Frost cupcakes with prepared vanilla frosting, adding food dye if desired.
By Rosemary Mark for Sun-Maid Growers. Photo by Kelly Burgoyne.