Pumpkin Carrot Cupcakes

Pumpkin Carrot Cupcakes

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.

Prep Time

25

Minutes

Total Time

1:30

Hr:Mins

Makes

24

servings

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
  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.
Makes 24 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Tip
Pumpkin and cinnamon jazz up these otherwise traditional carrot cupcakes.

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.