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Pumpkin Carrot Cupcakes

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Pumpkin Carrot Cupcakes
  • Prep 25 min
  • Total 1 hr 30 min
  • Servings 24
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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.
Updated Oct 4, 2012

Ingredients

Cupcakes

Frosting

  • 1 cup butter, softened
  • 2 packages (3 oz each) cream cheese, softened
  • 2 cups powdered sugar
  • Additional toasted chopped pecans, if desired

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Pumpkin and cinnamon jazz up these otherwise traditional carrot cupcakes.

Nutrition

300 Calories, 18g Total Fat, 3g Protein, 34g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Total Fat
18g
0%
Saturated Fat
8g
0%
Sodium
230mg
0%
Total Carbohydrate
34g
0%
Dietary Fiber
1g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 1/2 Other Carbohydrate; 3 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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