Pumpkin Cupcakes

Father and Son wanted cupcakes this evening. Bob ate 1 and 1/2 cupcakes after eating a huge dinner. Hopefully he'll sleep well tonight.


Pumpkin Cake

2 cups sugar
1 cup vegetable oil
4 large eggs

2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
½ teaspoon ground ginger
1 teaspoon baking powder
½ teaspoon salt

2 cups pumpkin puree


1) Combine sugar, vegetable oil, and eggs in large bowl and mix well.
2) Sift the flour, baking soda, cinnamon, ginger, baking powder, and salt.
3) Stir the dry ingredients into the oil mixture.
4) Stir in the pumpkin puree

For a 2 layer cake, pour equal amounts of batter in to greased & floured 9 inch cake pans. Bake at 350F for 35-40 minutes.

For cupcakes, fill baking cups ½ full with batter. Bake at 350F for 20 minutes.

After cakes are cooled, frost with cream cheese frosting.

Cream Cheese Frosting
This makes A LOT of frosting, you can probably get away with a half recipe or save the rest for the next time you make a cake.

¼ cup butter
8 oz room temperature cream cheese
1 pound sifted confectioners sugar (10X)
2 teaspoons vanilla extract

Combine all ingredients in a large bowl & mix until smooth.