Pumpkin Carrot Cupcakes

pumpkin carrot cupcakes
Pumpkin Carrot Cupcakes
  • Prep 25 min
  • Total 1 hr 30 min
  • Servings 24

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. ...MORE + LESS -


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


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  • 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

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

Nutrition Information

Nutrition Facts

Serving Size: 24 servings
% Daily Value
Total Fat
Saturated Fat
Total Carbs
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.

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