Reviewed: Apr. 10, 2013

PLEASE READ! Ok so this was a great and simple recipe. Totally worth the calories.... BUT you def don't need 4 cups of powdered sugar!! OMG soooo not yummy! I had to add some milk and orange juice as well as a tad bit more of cream cheese. My husband is not a cupcake fan....he thinks he is to "manly" to eat a cupcake lmao but those days are over. I caught him taking two to work with him as a snack lol! Thank you for finally converting him to cupcakes or at least weaning him into them. I love love love cupcakes!

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Reviewer:

Housewife628

Cooking Level: Intermediate

Home Town: West Bloomfield, Michigan, USA

Living In: Farmington Hills, Michigan, USA

Reviewed: Feb. 13, 2013

This is the first time I used this recipe and the cupcakes turned out fantastic; my family loved them. I tried one without the frosting and it tasted so good, I opted not to use it. Does that make them muffins? Also, I added chopped walnuts to the recipe for a little added texture.

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Reviewer:

DarthRa

Reviewed: Jan. 24, 2013

Amazing cupcakes! I have made them for kids and teachers. Loved by all! So easy and delicious! I had to make my own pumpkin pie spice and added the leftover spice to the frosting. Yum!

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Reviewer:

Patty

Reviewed: Dec. 1, 2012

I made a double batch of these for a Thanksgiving party at work. The frosting was delicious, but I found the cupcakes to be rather dry. The oil in them soaked through the cupcake liners and onto the box I transported them in, so this could be why. But I've never had this problem with cupcakes before so I don't know why they did that. Might use a different cake recipe next time, but I'll use the frosting recipe again!

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Reviewer:

JessResser

Reviewed: Nov. 28, 2012

Great! I made two loaves instead of cupcakes because I was looking for a loaf recipe with not so much sugar. Love the fact that the bread is light...not packy and heavy. Might make the icing to serve with slices.

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Reviewer:

Betty

Cooking Level: Intermediate

Home Town: Broken Arrow, Oklahoma, USA

Reviewed: Nov. 25, 2012

Totally Awesome! I got 24 cupcakes and I cut the powdered sugar in half. I brought them to Thanksgiving dinner and got rave reviews!

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Reviewer:

Shellyisme777

Cooking Level: Intermediate

Home Town: Mill City, Oregon, USA

Living In: Grants Pass, Oregon, USA

Reviewed: Nov. 18, 2012

Great Recipe! These cupcakes were super moist and had a great flavor. The frosting is terrific as well. Like other users I added just a drop or two of Orange Extract to the frosting which enhanced the flavor. I'll definitely make these again!

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Reviewer:

akchica

Reviewed: Nov. 16, 2012

This is an excellently moist pumpkin cupcake recipe. However, I must stress that the baking time is extremely wrong; it only takes 20 minutes maximum for these cupcakes! If you were using this recipe to bake an 8", 2 layered cake, then you would bake it around 25-30 minutes. Do not overbake these cupcakes. I also added 2 teaspoons vanilla extract; that's just my thing.

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Reviewer:

lmgreen1

Reviewed: Nov. 12, 2012

Yummy for those of us who love pumpkin.

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Reviewer:

ursandlis

Cooking Level: Expert

Reviewed: Nov. 11, 2012

Excellent pumpkin cupcake. It has a nice mild flavor. This recipe is not overpowering with cloves and nutmeg, two spices I am not fond of. It has a great fall taste. The icing is simply scrumptious. I didn't have any Pure Bourbon Vanilla Extract and couldn't find any so I had to use plain pure vanilla extract. I can only imagine the boubon vanilla would make it even better. I may just have to order some online and give it a try. You will not be disappointed in this recipe!

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