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Pumpkin Carrot Cupcakes with Orange-Cream Cheese Frosting

Level
Easy
Prep
25 minutes
Cook
25 minutes
Servings
24 cupcakes
Pumpkin Carrot Cupcakes with Orange-Cream Cheese Frosting are 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.
KEY INGREDIENTS
Libby's
100% PURE PUMPKIN
LIBBY'S® 100% Pure Pumpkin 15 oz
NET WT 15 oz (425 g)
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)
MAKE IT
Step 1
Preheat oven to 350° F. Paper-line 24 muffin cups.
Step 2
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.
Step 3
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.
Step 4
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.
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