Pumpkin Carrot Cupcakes with Pumpkin Cream Cheese Frosting
Carrots were originally purple and yellow, not orange.
This is vegetarian recipe. Dish can be prepared in 75 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Pumpkin Carrot Cupcakes with Pumpkin Cream Cheese Frosting
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, grated carrot, and vanilla extract. Mix well.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
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Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
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Remove from the oven and let the cupcakes cool in the tin for 10 minutes. Then transfer them to a wire rack to cool completely.
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In a mixing bowl, beat the cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth and creamy.
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Once the cupcakes are completely cooled, frost them with the cream cheese frosting.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 42g15%
- Sugars 28g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
