Pumpkin Carrot Cupcakes

By Ellie

6 Person

50 Minutes

0 Calories

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!

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

Method

01

Preheat oven to 350°F. Line a mini or regular sized cupcake pan with cupcake liners; set aside.
02

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.
03

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.
04

A toothpick inserted into the center should come out clean. Cool cupcakes completely. Frost with cinnamon cream cheese frosting.
05

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.
06

Once all of the powdered sugar has been added, add the vanilla extract and cinnamon and beat until completely smooth. Frost cupcakes as desired!

Related Tags

Thanksgiving Desserts Recipes

Pumpkin Carrot Cupcakes

4.0

( By Ellie )

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

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