Pumpkin Carrot Cupcakes PT50M https://img2.recipesrun.com/201907/2019/1025/ad/5/813159/300x200x90.jpg These Pumpkin Carrot Cupcakes with Cinnamon Cream Cheese Frosting are a sweet fall-flavored twist on your favorite veggie cake! They’re super moist and tender thanks to the pumpkin and carrot, and the cinnamon makes the cream cheese frosting taste even more delicious. These cupcakes are light and full of fall flavor. They are bursting with pumpkin and carrot and all of the spices. And paired with a silky, sweet, cinnamony cream cheese frosting? It’s amazing! 6 servings Ingredients: 1 tbsp. cinnamon 1 tbsp. vanilla extract 3 cups powdered sugar 8 oz. cream cheese room temperature 1/2 cup unsalted butter, room temperature 1 cup grated carrots 1/4 tsp. ground ginger 1/4 tsp. ground nutmeg 1 tsp. ground cinnamon 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1 cup all-purpose flour 2 eggs 1/2 cup canned pumpkin puree 1/4 cup vegetable oil 1/2 cup light brown sugar 1/2 cup white sugar
    Sponsored Links

    Pumpkin Carrot Cupcakes

    4.1

    ( By Ellie )

    These Pumpkin Carrot Cupcakes with Cinnamon Cream Cheese Frosting are a sweet fall-flavored twist on your favorite veggie cake! They’re super moist and tender thanks to the pumpkin and carrot, and the cinnamon makes the cream cheese frosting taste even more delicious. These cupcakes are light and full of fall flavor. They are bursting with pumpkin and carrot and all of the spices. And paired with a silky, sweet, cinnamony cream cheese frosting? It’s amazing!
    Read More
    Pumpkin Carrot Cupcakes
      01 Information
      • Grade easy
      • Serving 6 servings
      • Prep Time 30 Mins
      • Cook Time 20 Mins
      • Total Time 50 Mins
      02 Ingredients
      • Frosting
        • 1 tbsp. cinnamon
        • 1 tbsp. vanilla extract
        • 3 cups powdered sugar
        • 8 oz. cream cheese room temperature
        • 1/2 cup unsalted butter, room temperature
      • Cupcakes
        • 1 cup grated carrots
        • 1/4 tsp. ground ginger
        • 1/4 tsp. ground nutmeg
        • 1 tsp. ground cinnamon
        • 1 tsp. baking powder
        • 1/2 tsp. baking soda
        • 1/4 tsp. salt
        • 1 cup all-purpose flour
        • 2 eggs
        • 1/2 cup canned pumpkin puree
        • 1/4 cup vegetable oil
        • 1/2 cup light brown sugar
        • 1/2 cup white sugar
      Sponsored Links
      Sponsored Links
      03 Method
      • Step 1
        Preheat oven to 350°F. Line a mini or regular sized cupcake pan with cupcake liners; set aside.
      • Step 2
        In a large bowl, whisk together the sugars, oil, pumpkin and eggs. Add in the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and ginger.
      • Step 3
        Fold in the dry ingredients until just combined. Stir in carrots, taking care not to over mix. Fill the liners up about 2/3 of the way full. Bake until cooked through, about 10 minutes for mini cupcakes or 16-18 minutes for regular sized cupcakes.
      • Step 4
        A toothpick inserted into the center should come out clean. Cool cupcakes completely. Frost with cinnamon cream cheese frosting.
      • Step 5
        Using an electric mixer, whip the butter until smooth and creamy. Add the cream cheese and beat until completely combined. Add the powdered sugar 1 cup at a time.
      • Step 6
        Once all of the powdered sugar has been added, add the vanilla extract and cinnamon and beat until completely smooth. Frost cupcakes as desired!
      04 Author
      Ellie Ellie
      1078 Recipes

      Related Recipes

      Sponsored Links