Harvest Pumpkin Cupcakes

4 eggs, slightly beaten

¾ cup Mazola® Vegetable Plus! Oil

2 cups sugar

1 (15 ounce) can pumpkin

1 ¾ cups all-purpose flour

¼ cup Argo® OR Kingsford s® Corn Starch

4 teaspoons Spice Islands® Pumpkin Pie Spice

2 teaspoons Argo® Baking Powder

1 teaspoon baking soda

¾ teaspoon salt

1 (8 ounce) package cream cheese, softened

3 tablespoons butter OR margarine, softened

1 tablespoon orange juice

2 teaspoons Spice Islands® 100% Pure Bourbon Vanilla Extract

1 ½ teaspoons freshly grated orange peel

4 cups powdered sugar

To make cupcakes: Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside. Stir together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. POUR into lined muffin tins. Fill about 2/3 full. Bake in preheated 350 degrees oven for 30 minutes or until center springs back when touched. Cool 30 minutes. Spread with frosting.

To make frosting: Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes.