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Pumpkin cupcake--oil or butter


Home Cooking 11

Pumpkin cupcake--oil or butter

Laura D. | Oct 1, 2008 06:11 PM

I am making a trio of cupcakes for a party this weekend, and I thought a basic pumpkin cupcake, likely with a cream cheese frosting, would be nice option for one of the cupcakes. I've found a few recipes online specifically for pumpkin cupcakes (as opposed to pumpkin cakes) but am unsure if I should stick with a cake using butter or oil. Here are the recipes I'm considering:
(uses oil, but in a considerably lesser quantity, even when accounting for a lower overall yield, than the Dominomag recipe below)
(this recipe uses a lot of oil as well as orange juice, though I feel pretty good about it given its source)
(uses butter in a quantity that seems to be somewhere between the other two recipes' fat levels)

Any thoughts? Alternatively, do you have a reliable pumpkin cupcake recipe? I'm looking for something pretty basic, as opposed to one with a "twist," and I'm not necessarily looking for one that screams "spice" or "pumpkin pie" or anything like that. Basically, a sweeter as opposed to spicier cupcake would be better in this instance. Thanks!

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