Pumpkin Carrot Cupcakes with Orange-Cream Cheese Frosting
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.
- 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, Reviews, Nutrition
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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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!
This looks like the perfect thing to make for spring!
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.
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.
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.
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.