Harvest Pumpkin Cupcakes

Ingredients

• 2 cups sugar
• 1 can pumpkin , 15 ounce
• 4 eggs , slightly beaten
• 0.75 cups vegetable oil , such as Mazola Vegetable Plus! Oil
• 1.75 cups all-purpose flour
• 0.25 cups corn starch , such as Argo OR Kingsford's
• 4 teaspoons pumpkin pie spice , such as Spice Islands
• 2 teaspoons baking powder (such as Argo Baking Powder
• 1 teaspoon baking soda
• 0.75 teaspoons salt

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Grease 32 muffin tins or line cups with paper liners.

2. 2

   Whisk sugar, pumpkin, eggs, and oil in a large mixing bowl until evenly blended. Stir flour, corn starch, pumpkin pie spice, baking powder, baking soda, and salt together in a separate bowl: add to pumpkin mixture and beat until well blended.

3. 3

   Spoon batter into the prepared muffin cups, filling each 2/3.

4. 4

   Bake in preheated oven until center springs back when touched, 30 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool, about 25 minutes.

5. 5

   Meanwhile, beat cream cheese and butter with an electric mixer in a large bowl until fluffy. Add confectioners' sugar, orange juice, vanilla, and orange peel: beat until smooth. Spread over cooled cupcakes.