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Pumpkin Carrot Cupcakes
box Betty Crocker™ SuperMoist™ carrot cake mix
Water, vegetable oil and eggs called for on cake mix box
cup canned pumpkin (not pumpkin pie mix)
teaspoon ground cinnamon
cup chopped pecans, toasted
cup butter, softened
packages (3 oz each) cream cheese, softened
cups powdered sugar
Additional toasted chopped pecans, if desired
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.
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.
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.
Pumpkin and cinnamon jazz up these otherwise traditional carrot cupcakes.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1 Starch; 1 1/2 Other Carbohydrate; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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