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Pumpkin Carrot Cupcakes

Prep 25 min
Total 1 hr 30 min
Servings 24

Betty Crocker™ Super Moist™ carrot cake mix provide a flavorful addition to these pumpkin cupcakes topped with cream cheese frosting and pecans – perfect dessert for a crowd. MORE+ LESS-

By Betty Crocker Kitchens

October 4, 2012

Ingredients

Cupcakes

box Betty Crocker™ Super Moist™ carrot cake mix

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

cup canned pumpkin (not pumpkin pie mix)

1/2

teaspoon ground cinnamon

1/2

cup raisins

1/2

cup chopped pecans, toasted

Frosting

cup butter, softened

packages (3 oz each) cream cheese, softened

cups powdered sugar

Additional toasted chopped pecans, if desired

Steps

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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.