Pumpkin Carrot Cupcakes With Pumpkin Cream Cheese Frosting Recipe

Name: Pumpkin Carrot Cupcakes With Pumpkin Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 2 cups All-purpose Flour; 2 teaspoons Baking Powder; 2 teaspoons Ground Cinnamon; 1 teaspoon Baking Soda; 4 Large Eggs, At Room Temperature And Lightly Beaten; 1-1/2 cup Sugar; 1 cup Vegetable Oil; 1 cup Fresh Pumpkin Puree; 2 cups Shredded Carrot; 1/2 cups Sweetened Coconut Flakes; FOR THE FROSTING:; 8 ounces, weight Cream Cheese, Softened; 1/2 cups Butter, Softened; 1/2 cups Fresh Pumpkin Puree; 4 cups Confectioners Sugar; 1 teaspoon Ground Cinnamon

Servings: persons

FOR THE CUPCAKES:
2 cups All-purpose Flour
2 teaspoons Baking Powder
2 teaspoons Ground Cinnamon
1 teaspoon Baking Soda
4 Large Eggs, At Room Temperature And Lightly Beaten
1-1/2 cup Sugar
1 cup Vegetable Oil
1 cup Fresh Pumpkin Puree
2 cups Shredded Carrot
1/2 cups Sweetened Coconut Flakes
FOR THE FROSTING:
8 ounces, weight Cream Cheese, Softened
1/2 cups Butter, Softened
1/2 cups Fresh Pumpkin Puree
4 cups Confectioners Sugar
1 teaspoon Ground Cinnamon

1
Preheat oven at 350 degrees F.
2
In a medium bowl stir together flour, baking powder, cinnamon and baking soda and set aside.
3
In a medium bowl blend eggs, sugar, oil and pumpkin puree. Mix in the flour mixture until well combined. Then mix in the shredded carrots and coconut flakes.
4
Pour the batter into lined cupcake tins 2/3 full. Bake for 18-20 minutes until a cake tester comes out clean.
5
Cool on a wire rack.
6
For the frosting:
7
Using an electric mixer combine cream cheese, butter and pumpkin until creamy. Slowly add in cinnamon and confectioner's sugar until all combined.
8
Frost cupcakes as desired.
9
Notes-
10
- Add in raisins, chopped walnuts or chopped pecans if desired.
11
- Substitute regular cream cheese for light cream cheese for a lighter frosting.

2221

kcal

Calories

113

Fat

290

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 17 ingredients. The key ingredients include: FOR THE CUPCAKES:, 2 cups All-purpose Flour, 2 teaspoons Baking Powder, 2 teaspoons Ground Cinnamon, and more.

Yes, Pumpkin Carrot Cupcakes With Pumpkin 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.

Pumpkin Carrot Cupcakes With Pumpkin Cream Cheese Frosting

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