Estimated Times
Preparation Time: 25 mins
Cooking Time: 25 mins
Cooling Time: 20 mins cooling
Servings: 24 cupcakes
Ingredients
1 cup
whole-wheat flour
1 cup
all-purpose flour
2 teaspoons
ground cinnamon
2 teaspoons
baking soda
1 teaspoon
salt
2 cups
packed brown sugar
1/2 cup
vegetable oil
3 teaspoons
grated orange peel, divided
1 can
(15 ounces)
LIBBY'S® 100% Pure Pumpkin
4
large eggs
2 cups
grated carrots
3/4 cup
golden raisins
4 ounces
light cream cheese
1 tablespoon
butter, softened
1 1/2 cups
powdered sugar, sifted
Candied orange peel for garnish (optional)
Directions
PREHEAT oven to 350° F. Paper-line 24 muffin cups.
COMBINE whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in medium bowl. Beat brown sugar, oil and 2 teaspoons grated orange peel in large mixer bowl until blended. Add pumpkin and eggs; beat well. Gradually beat in flour mixture. Fold in carrots and raisins. Spoon batter into prepared muffin cups, filling 2/3 full.
BAKE for 25 minutes or until wooden pick inserted in cupcake comes out almost clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
BEAT cream cheese, butter, powdered sugar and remaining 1 teaspoon grated orange peel in small mixer bowl until smooth. Spread over cupcakes; garnish with candied orange peel.
Nutritional Information
|
Calories: 230
|
Calories from Fat: 60
|
Total Fat: 7 g
|
|
Saturated Fat: 1.5 g
|
Cholesterol: 40 mg
|
Sodium: 250 mg
|
|
Carbohydrates: 40 g
|
Dietary Fiber: 2 g
|
Sugars: 30 g
|
|
Protein: 3 g
|
VIEW DETAILED NUTRITION INFORMATION
Melinda A. from Minnesota
05/17/10
Rated:
A hit!
These cupcakes were a huge hit at a birthday party that required healthful choices. I made two substitutions: egg substitute instead of real eggs (for lower cholesterol) and a half teaspoon of orange extract for the orange zest in the frosting because I don't care for the texture of the zest.
BETTY P. from BONNE TERRE,MO.
10/27/09
Rated:
I LOVE THIS RECIPE!
THANKS FOR THIS RECIPE! IT IS WONDERFUL! MY FAMILY & I LOVE PUMPKIN PIE & PUMPKIN CAKE & CARROT CAKE, AND, THIS RECIPE HAS IT ALL. IT IS SO MOIST & DELICIOUS! THE FROSTING IS NEW & TASTY.WE REALY LIKE THE ORANGE FLAVOR! I WILL MAKE THIS OFTEN, I ALSO BAKE IT IN CAKE PANS.
Belinda B.
10/25/09
Rated:
Magnifico
These cupcakes were so moist and flavorful, I couldn't stop at one. The frosting was amazing, I am thinking of adding it to my next carrot cake.
Have a great day.