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Pumpkin Carrot Cupcakes

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Pumpkin Carrot Cupcakes
  • Prep 25 min
  • Total 1 hr 30 min
  • Servings 24
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Betty Crocker™ SuperMoist™ carrot cake mix provide a flavourful addition to these pumpkin cupcakes topped with cream cheese frosting and pecans – perfect dessert for a crowd.
Sep 27, 2016

Ingredients

  • 1 box Betty Crocker™ SuperMoist™ carrot cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 cup (250 mL) canned pumpkin (not pumpkin pie mix)
  • 1/2 teaspoon (2 mL) ground cinnamon
  • 1/2 cup (125 mL) raisins
  • 1/2 cup (125 mL) chopped pecans, toasted

  • 1 cup (250 mL) butter, softened
  • 3/4 of 250 g package (6 oz/187 g) cream cheese, softened
  • 2 cups (500 mL) icing sugar
  • Additional toasted chopped pecans, if desired

Steps

  • 1
    Heat oven to 350°F (180°C). 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.
  • 2
    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.
  • 3
    In medium bowl, beat butter, cream cheese and icing sugar with electric mixer on medium speed until light and fluffy. Frost cupcakes. Top with pecans. Store covered in refrigerator.

Expert Tips

  • Tip 1
    Ingredient Tip: Pumpkin and cinnamon jazz up these otherwise traditional carrot cupcakes.

Nutrition Information

300 Calories, 18 Total Fat, 34 Total Carbs

Nutrition Facts

Serving Size: 24 servings
Calories
300
Total Fat
18
Saturated Fat
8
Sodium
230
Total Carbs
34
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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