Cake

Pumpkin Carrot Cupcakes with Orange-Cream Cheese Frosting

Level

Easy

Prep

25 min

Cook

25 min

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

100% PURE PUMPKIN

LIBBY'S® 100% Pure Pumpkin

Making one pie? Use our 15oz

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.

WHAT PEOPLE ARE SAYING