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Pumpkin Carrot Cupcakes

2 Ratings
3 Comments
  • Prep 25 min
  • Total 1 hr 30 min
  • Servings 24

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. MORE + LESS -

Ingredients

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

Steps

Hide Images
  • 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.

Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
300
% Daily Value
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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