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.
Estimated Times:
Prep Time:
25 minutes
Cooking Time:
25 minutes
Cooling Time: 20 minutes
Servings: 24
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In this recipe:
