Mini Pumpkin Carrot Cupcakes With Hazelnut Cream Cheese Frosting Recipe

Name: Mini Pumpkin Carrot Cupcakes With Hazelnut Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 5/8 tablespoons cooked pumpkin; 15/16 cup carrot cooked; 2 cups flour; 2 eggs; 1/2 packet yeast; 3/4 cup sugar; 3 3/8 tablespoons oil light; 1 pinch cinnamon; 5/8 cup cream cheese cold; 9/16 cup powdered sugar; 3 1/2 tablespoons butter cold; 1 tablespoon hazelnut paste

Servings: persons

4 5/8 tablespoons cooked pumpkin
15/16 cup carrot cooked
2 cups flour
2 eggs
1/2 packet yeast
3/4 cup sugar
3 3/8 tablespoons oil light
1 pinch cinnamon
5/8 cup cream cheese cold
9/16 cup powdered sugar
3 1/2 tablespoons butter cold
1 tablespoon hazelnut paste

1
Preheat oven to 200u00b0C (approximately 400u00b0F).
2
For cupcakes, beat eggs with sugar until foamy.
3
Mix in all other ingredients and pour the batter into cupcake liners, filling slightly more than half.
4
Bake for 15 minutes or until done.
5
Let stand in the pan for five minutes.
6
Remove from pan and cool on a rack.
7
For the frosting, beat cubed butter with sugar until mixed well.
8
Fold in cream cheese and hazelnut paste and mix until frosting is smooth and creamy.
9
Place frosting in a piping bag and decorate cooled cupcakes.

913

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 5/8 tablespoons cooked pumpkin, 15/16 cup carrot cooked, 2 cups flour, 2 eggs, and more.

Yes, Mini Pumpkin Carrot Cupcakes With Hazelnut Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Pumpkin Carrot Cupcakes With Hazelnut Cream Cheese Frosting

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