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Pumpkin Carrot Cupcakes with Pumpkin Cream Cheese Frosting

4.66 Mitt(s) 3 Rating(s)3 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 5

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Level: Easy

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Description

A blend of carrot cake and pumpkin all baked into moist and delicious cupcakes topped with creamy Pumpkin Cream Cheese Frosting.

Ingredients

  • FOR THE CUPCAKES:
  • 2 cups All-purpose Flour
  • 2 teaspoons Baking Powder
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Baking Soda
  • 4  Large Eggs, At Room Temperature And Lightly Beaten
  • 1-½ cup Sugar
  • 1 cup Vegetable Oil
  • 1 cup Fresh Pumpkin Puree
  • 2 cups Shredded Carrot
  • ½ cups Sweetened Coconut Flakes
  • FOR THE FROSTING:
  • 8 ounces, weight Cream Cheese, Softened
  • ½ cups Butter, Softened
  • ½ cups Fresh Pumpkin Puree
  • 4 cups Confectioners Sugar
  • 1 teaspoon Ground Cinnamon

Preparation

Preheat oven at 350 degrees F.

In a medium bowl stir together flour, baking powder, cinnamon and baking soda and set aside.

In a medium bowl blend eggs, sugar, oil and pumpkin puree. Mix in the flour mixture until well combined. Then mix in the shredded carrots and coconut flakes.

Pour the batter into lined cupcake tins ⅔ full. Bake for 18-20 minutes until a cake tester comes out clean.

Cool on a wire rack.

For the frosting:
Using an electric mixer combine cream cheese, butter and pumpkin until creamy. Slowly add in cinnamon and confectioner’s sugar until all combined.

Frost cupcakes as desired.

Notes-
– Add in raisins, chopped walnuts or chopped pecans if desired.
– Substitute regular cream cheese for light cream cheese for a lighter frosting.

One Comment

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Lara on 10.20.2011

Made this last night in a bundt cake pan, it is very good!!!

3 Reviews

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Erin on 2.12.2012

I thought these were good with the addition of nutmeg and ginger. I’m only giving 4 mitts because the recipe only calls for cinnamon and I feel like these would have been rather bland without the additional spices.

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ImOnMyWay on 10.31.2011

I recommend!

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Lara on 10.20.2011

Made in a bundt pan VERY Good!

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