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Pumpkin Carrot Cupcakes with Orange-Cream Cheese Frosting

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THANKS FOR THIS RECIPE! IT IS WONDERFUL! MY FAMILY & I LOVE PUMPKIN PI...

Betty P., BONNE TERRE,MO. on 10/09

Pumpkin Carrot Cupcakes with Orange-Cream Cheese Frosting

LIBBYS.^® Only Homemade Tastes This Good.™

Level: Easy

Perfect for spring celebrations, these delightful cupcakes feature a delicious orange-cream cheese frosting and a nutritious secret you can feel better about - pumpkin! That's right, pumpkin adds a powerful nutrition boost to your everyday meals and festive desserts.

Prep: 25 min

Cooking: 25 min

Cooling time: 20 min cooling

Yields: 24 cupcakes

Ingredients

1 cup whole-wheat flour
1 cup all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups packed brown sugar
1/2 cup vegetable oil
3 teaspoons grated orange peel, divided
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
4 large eggs
2 cups grated carrots
3/4 cup golden raisins
4 ounces light cream cheese
1 tablespoon butter, softened
1 1/2 cups powdered sugar, sifted
Candied orange peel for garnish (optional)

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Directions

PREHEAT oven to 350° F. Paper-line 24 muffin cups.

COMBINE whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in medium bowl. Beat brown sugar, oil and 2 teaspoons grated orange peel in large mixer bowl until blended. Add pumpkin and eggs; beat well. Gradually beat in flour mixture. Fold in carrots and raisins. Spoon batter into prepared muffin cups, filling 2/3 full.

BAKE for 25 minutes or until wooden pick inserted in cupcake comes out almost clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

BEAT cream cheese, butter, powdered sugar and remaining 1 teaspoon grated orange peel in small mixer bowl until smooth. Spread over cupcakes; garnish with candied orange peel.

Remember to follow baking instructions before consuming.

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Recipe Reviews

Betty P. , BONNE TERRE,MO.
October 2009

I LOVE THIS RECIPE!

THANKS FOR THIS RECIPE! IT IS WONDERFUL! MY FAMILY & I LOVE PUMPKIN PIE & PUMPKIN CAKE & CARROT CAKE, AND, THIS RECIPE HAS IT ALL. IT IS SO MOIST & DELICIOUS! THE FROSTING IS NEW & TASTY.WE REALY LIKE THE ORANGE FLAVOR! I WILL MAKE THIS OFTEN, I ALSO BAKE IT IN CAKE PANS..

Belinda B. ,
October 2009

Magnifico

These cupcakes were so moist and flavorful, I couldn't stop at one. The frosting was amazing, I am thinking of adding it to my next carrot cake. Have a great day..

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NUTRITION FACTS
Amount Per Serving 24 cupcakes
Serving Size 1/24 of recipe
Calories 230
Calories from Fat. 60
% Daily Value
Total Fat 7g	11%
Saturated Fat 1.5g	8%
Cholesterol 40mg	13%
Sodium 250mg	11%
Carbohydrates 40g	13%
Dietary Fiber 2g	9%
Sugars 30g
Protein 3g
Vitamin A	80%
Vitamin C	2%
Calcium	4%
Iron	8%
* Percent Daily Values are based on a 2000 calorie diet
*Learn more

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