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Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes


2 cups of sugar
1 can (15 ounces) solid-pack pumpkin
4 eggs
1 cup canola oil
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ teaspoon salt
1 tsp Happy Home Butter & Nut Baking Emulsion
2 tsp of Terrapin Mountain® Ground Cinnamon
½ tsp of Terrapin Mountain® Ground Ginger
½ tsp ground cloves
1 cup raisins.

Cream Cheese Frosting:
⅓ cup butter, softened
3 oz. cream cheese, softened
1 tsp of Happy Home® Imitation Vanilla Flavor
2 cups powdered sugar.


Preheat oven to 350°F
In a large bowl, beat the sugar, pumpkin, eggs and oil until well blended.
Combine the flour, baking powder,Happy Home Butter & Nut Baking Emulsion, Terrapin Mountain® Ground Cinnamon, baking soda, salt, Terrapin Mountain® Ground Ginger and cloves; gradually beat into pumpkin mixture until blended. Stir in the raisins.
Fill paper-lined muffin cups ¾ full.
Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a small bowl, beat butter and cream cheese until smooth.
Beat in Happy Home® Imitation Vanilla Flavor. Gradually add powdered sugar.

Frost cupcakes; Store in the refrigerator.
Yield: 20 cupcakes.

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