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Pumpkin Carrot Cupcakes with Orange-Cream Cheese Frosting

  • 24servings
  • 45minutes
  • 230calories

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D
MineralsSelenium, Zinc, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Pumpkin Carrot Cupcakes: 1 cup whole-wheat flour

  2. 1 cup all-purpose flour

  3. 2 teaspoons ground cinnamon

  4. 2 teaspoons baking soda

  5. 1 teaspoon salt

  6. 2 cups packed brown sugar

  7. 1/2 cup vegetable oil

  8. 3 teaspoons grated orange peel - divided use

  9. 1 (15-ounce) can LIBBY'S 100% Pure Pumpkin

  10. 4 large eggs

  11. 2 cups grated carrots

  12. 3/4 cup golden raisins Orange-Cream Cheese Frosting:

  13. 4 ounces light cream cheese

  14. 1 tablespoon butter, softened

  15. 1 1/2 cups powdered sugar, sifted

  16. Candied orange peel for garnish

Instructions Jump to Ingredients ↑

  1. For Pumpkin Carrot Cupcakes: Preheat oven to 350°F (175°C). Paper-line 24 muffin cups.

  2. Combine whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in medium bowl. Beat brown sugar, oil and 2 teaspoons grated orange peel in large mixer bowl until blended. Add pumpkin and eggs; beat well. Gradually beat in flour mixture. Fold in carrots and raisins. Spoon batter into prepared muffin cups, filling 2/3 full.

  3. Bake for 25 minutes or until wooden pick inserted in cupcake comes out almost clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

  4. For Orange-Cream Cheese Frosting: Beat cream cheese, butter, powdered sugar and remaining 1 teaspoon grated orange peel in small mixer bowl until smooth. Spread over cupcakes; garnish with candied orange peel.

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