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Recipe

Pumpkin Carrot Cupcakes

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Betty Crocker® SuperMoist® carrot cake mix provide a flavorful addition to these pumpkin cupcakes topped with cream cheese frosting and pecans – perfect dessert for a crowd.

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PREP TIME 25 Min
TOTAL TIME 1 Hr 30 Min
SERVINGS 24

Cupcakes

1: box Betty Crocker® SuperMoist® carrot cake mix

: Water, vegetable oil and eggs called for on cake mix box

1: cup canned pumpkin (not pumpkin pie mix)

1/2: teaspoon ground cinnamon

1/2: cup raisins

1/2: cup chopped pecans, toasted

Frosting

1: cup butter, softened

2: packages (3 oz each) cream cheese, softened

2: cups powdered sugar

: Additional toasted chopped pecans, if desired

Save $$$ on your favorite brands

1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Stir in pumpkin and cinnamon with whisk. Fold in raisins and pecans. Divide batter evenly among muffin cups.
2 Bake 22 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
3 In medium bowl, beat butter, cream cheese and powdered sugar with electric mixer on medium speed until light and fluffy. Frost cupcakes. Top with pecans. Store covered in refrigerator.

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Expert Tips

Pumpkin and cinnamon jazz up these otherwise traditional carrot cupcakes.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 300

Total Fat 18g

(Saturated Fat 8g,),

Sodium 230mg;
Total Carbohydrate 34g

(Dietary Fiber 1g,

Protein 3g;

Percent Daily Value*:

Exchanges:

1 Starch;
1 1/2 Other Carbohydrate;
3 1/2 Fat;

Carbohydrate Choices:

2 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Posted 10/20/2012 10:08:00 AM REPORT ABUSE Montiel said:

Rating:

Made these for my co-workers and EVERYONE loved them. The recipe is great but I personally don't like the spices that come with pumpkin pie so I only used a little bit of cinnamon as my only spice. The only other thing that I would recommend is to throw in a small bag of carrot matchsticks in the cake batter just to hint that its carrot cake as well. Everyone's feedback(including mine), thought it was only pumpkin flavored not pumpkin AND carrot. Other than that.... GREAT RECIPE!!!

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