Best Pumpkin Carrot Cupcakes Recipes

Pumpkin Carrot Cupcakes image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 24

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ carrot cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup canned pumpkin (not pumpkin pie mix)
1/2 teaspoon ground cinnamon
1/2 cup raisins
1/2 cup chopped pecans, toasted
1 cup butter, softened
2 packages (3 oz each) cream cheese, softened
2 cups powdered sugar
Additional toasted chopped pecans, if desired

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Stir in pumpkin and cinnamon with whisk. Fold in raisins and pecans. Divide batter evenly among muffin cups.
Bake 22 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
In medium bowl, beat butter, cream cheese and powdered sugar with electric mixer on medium speed until light and fluffy. Frost cupcakes. Top with pecans. Store covered in refrigerator.

Nutrition Facts : Calories 300, Carbohydrate 34 g, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg

Home image

Categories Cake

Yield 12

Number Of Ingredients 21

●2 cups all-purpose flour
●2 teaspoons baking soda
●2 teaspoons ground cinnamon
●1/2 teaspoon salt
●3/4 cup milk
●1 1/2 teaspoons lemon juice
●3 large eggs
● 1 1/4 cups LIBBY'S® 100% Pure Pumpkin
●1 1/2 cups granulated sugar
●1/2 cup packed brown sugar
●1/2 cup vegetable oil
●1 can (8 ounces) crushed pineapple, drained
●1 cup (about 3 medium) carrots, grated
●1 cup coconut, flaked
●1 1/4 cups nuts, chopped, divided
●11 ounces cream cheese, at room temperature
●1/3 cup butter, softened
●3 1/2 cups powdered sugar, sifted
●1 teaspoon vanilla extract
●2 teaspoons orange juice
●1 teaspoon grated orange peel

Steps:

Preheat oven to 350° F. Grease two 9-inch-round cake pans.
Combine flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).
Beat eggs, pumpkin, granulated sugar, brown sugar, oil, pineapple, carrots and milk mixture in large mixer bowl; mix well. Gradually add flour mixture; beat until combined. Stir in coconut and 1 cup nuts. Pour into prepared cake pans.
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 15 minutes. Remove to wire racks to cool completely.
Combine cream cheese, butter and sifted powdered sugar in large mixer bowl until fluffy. Add vanilla extract, orange juice and grated orange peel; beat until combined.
Frost between layers, on sides and top of cake with Cream Cheese Frosting. Garnish with remaining nuts. Store in refrigerator.

Pumpkin Carrot Cake image

Provided by ratherbeswimmin

Categories Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 21

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3/4 cup milk
1 1/2 teaspoons lemon juice
3 large eggs
1 1/4 cups canned pumpkin (not pie filling)
1 1/2 cups sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 (8 ounce) can crushed pineapple, drained
1 cup grated carrot
1 cup flaked coconut
1 1/4 cups chopped nuts, divided
11 ounces cream cheese, softened (8 oz. and 3 oz. pkg)
1/3 cup butter, softened
3 1/2 cups sifted powdered sugar
1 teaspoon vanilla extract
2 teaspoons orange juice
1 teaspoon orange zest

Steps:

Cream Cheese Frosting: Add cream cheese, butter, and powdered sugar to a large mixing bowl; beat with an electric mixer until fluffy.
Add in vanilla, orange juice, and orange peel; beat to combine; set aside.
Cake: In a mixing bowl, add the flour, baking soda, cinnamon, and salt; stir to combine.
In a measuring cup, add the milk and lemon juice; stir to combine (will look curdled).
In a big mixing bowl, add the eggs, pumpkin, sugars, and vegetable oil; beat to combine.
Add in the pineapple, carrots, and milk mixture; mix well.
Gradually add the dry ingredients to the batter; beat until combined.
Add in coconut and 1 cup nuts; stir to combine.
Pour batter into two 9-inch greased round baking pans.
Bake at 350° for 30-35 minutes or until pick comes out clean.
Cool in pans for 15 minutes.
Turn cakes out onto wire rack and let cool completely.
Frost cake between layers, on the sides, and on top of the cake with Cream Cheese Frosting.
Garnish with remaining nuts.
Store in the refrigerator.