PUMPKIN CARROT CUPCAKES
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.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 300, Carbohydrate 34 g, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg
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MD Ripon vai
[email protected]I love that these cupcakes are not too sweet. They're the perfect balance of sweet and savory.
Arslan Mehmood
[email protected]These cupcakes are a great way to get your kids to eat their vegetables. They're so delicious, they won't even know they're eating carrots!
Alkea Osmani
[email protected]I'm always looking for new cupcake recipes to try, and these pumpkin carrot cupcakes definitely fit the bill. They're unique, delicious, and easy to make.
Ugboaja Rachael
[email protected]These cupcakes are the perfect way to use up leftover pumpkin puree. I always have a can or two on hand, so it's great to have a recipe that I can use it in.
Demi Webb
[email protected]I made these cupcakes for a Halloween party and they were a huge hit! Everyone loved the festive orange color and the delicious flavor.
Aung Moe
[email protected]I topped these cupcakes with a cream cheese frosting and they were divine! The tanginess of the frosting perfectly complemented the sweetness of the cupcakes.
Naivasha Irene
[email protected]These cupcakes are so moist and fluffy. They're the perfect texture for a cupcake.
Declan Forsyth
[email protected]I added a little bit of cinnamon and nutmeg to the batter for extra flavor. It really took these cupcakes to the next level.
Indi Spens
[email protected]I love that these cupcakes are made with whole wheat flour. It makes them a little healthier than traditional cupcakes.
Maching Marma
[email protected]These cupcakes are the perfect fall treat. They're warm, comforting, and full of flavor.
Beauty Zoe
[email protected]I've never made cupcakes before, but these were so easy to follow. I'm so glad I tried them!
Md Hemel
[email protected]I made these cupcakes for my kids' school bake sale and they were a huge success! All the kids loved them.
Miss Laboni Sultana Miss Laboni Sultana
[email protected]These cupcakes are perfect for a party or potluck. They're sure to be a crowd-pleaser.
hulisani mukhufhi
[email protected]I'm not a big fan of pumpkin, but I really enjoyed these cupcakes. The carrot flavor balances out the pumpkin perfectly.
Lilia Reshchykovets
[email protected]These cupcakes are so easy to make! I was able to whip them up in no time, even with my busy schedule.
Ciera Harrison
[email protected]I love the combination of pumpkin and carrot in these cupcakes. It's a unique and delicious flavor that's perfect for fall.
Tebogo Dikale
[email protected]These cupcakes were a hit with my family! They're moist, flavorful, and have just the right amount of sweetness. I'll definitely be making them again.