Pumpkin Carrot Cupcakes with Orange Frosting by LIBBY'S®, topped with candied orange peel, on a white plate.
Cake

Pumpkin Carrot Cupcakes with Orange-Cream Cheese Frosting

LIBBY'S®
Pumpkin Carrot Cupcakes with Orange-Cream Cheese Frosting
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
25 min
Recipe Info - Cook Time
Cook 
25 min
Recipe Info - Serving Size
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.

Pumpkin Carrot Cupcakes with Orange-Cream Cheese Frosting bring together the sweet, earthy notes of pumpkin and carrots, creating a moist and flavorful base. Each cupcake is beautifully topped with a luscious orange-cream cheese frosting that adds a zesty finish. Made with LIBBY’S® 100% Pure Pumpkin, these pumpkin carrot cake cupcakes are an excellent choice for any celebration or easy baking project. You might also find the candied orange peel garnish adds an extra touch of festive charm.

When you experience these pumpkin carrot cupcakes, you're embracing a dessert that offers a uniquely delicious twist on the classic carrot cake. Ideal for springtime gatherings or any occasion where you want to indulge in something special, these carrot pumpkin cupcakes make an exceptional treat for both young and old.

INGREDIENTS

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KEY INGREDIENTS

An orange and yellow can of 100% Pure Pumpkin with a slice of pumpkin pie on a silver serving spatula.
LIBBY'S®

LIBBY'S® 100% Pure Pumpkin

(Making one pie? Use our 15oz)

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.

INGREDIENTS

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