Pumpkin Carrot Cupcakes with Orange-Cream Cheese Frosting

Pumpkin Carrot Cupcakes with Orange-Cream Cheese Frosting

In this recipe:

based on 5 reviews
This Looks YUMMY!
19
25 min.
prep
70 min.
total
24 cupcakes

Pumpkin Carrot Cupcakes with Orange-Cream Cheese Frosting are perfect for spring celebrations! These delightful cupcakes feature a delicious orange-cream cheese frosting and a nutritious secret you can feel better about - pumpkin! That's right, pumpkin adds a powerful nutrition boost to your everyday meals and festive desserts.

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)
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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.

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Delish!

I made these cupcakes this weekend, mainly because I had exactly 4 oz of cream cheese and some pumpkin to use up. WOW. Super moist and tasty. The frosting was a little bland and too thick, so I added a 1/2 tsp of vanilla and a tsp of orange juice. That did the trick! Will definitely make this one again!

- Susan Jones from St. Paul, MN

Yummy!

This looks like the perfect thing to make for spring!

- Oren Goldfinger from Los Angeles, CA

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.

- Melinda Anderson from Minnesota

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.

- BETTY PENDLEY from BONNE TERRE,MO.

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.

- Belinda Brothers-McKinnon from

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Nutrition Facts

Serving Size: 1/24 of Recipe

Servings Per Recipe: 24

  • Amount Per Serving
  • Calories: 230
  • Calories from Fat: 60
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 1.5g (8% of DV)
  • Cholesterol: 40mg (13% of DV)
  • Sodium: 250mg (11% of DV)
  • Carbohydrates: 40g (13% of DV)
  • Dietary Fiber: 2g (9% of DV)
  • Sugars: 30g
  • Protein: 3g
  • Vitamin A: 80% of DV
  • Vitamin C: 2% of DV
  • Calcium: 4% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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