Pumpkin Carrot Cupcakes with Pumpkin Cream Cheese Frosting


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 4 eggs at room temperature and lightly beaten
  • 1 1/2 cups sugar
  • 1 cup vegetable oil
  • 1 cup fresh pumpkin puree
  • 2 cups shredded carrots
  • 1/2 cup sweetened coconut flakes

Pumpkin Cream Cheese Frosting

  • 8oz cream cheese, softened
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup fresh pumpkin puree
  • 1 teaspoon cinnamon
  • 44 1/2 cups confectioners sugar
  • Frosting note- start with 4 cups of confectioners sugar. If the consistency is still runny, add more confectioners sugar to thicken the frosting more.


  1. Preheat oven at 350 degrees.
  2. In a medium bowl stir together flour, baking powder, cinnamon and baking soda and set aside.
  3. In a medium bowl blend eggs, sugar, oil and pumpkin puree. Add in flour mixture until well combined followed by shredded carrots and coconut flakes.
  4. Pour in to lined cupcake tins ? full. Bake for 18-20 minutes until cake tester comes out clean.
  5. Cool on a wire rack.

Pumpkin Cream Cheese Frosting

  1. Using an electric mixer combined cream cheese, butter and pumpkin until creamy. Slowly add in confectioners sugar until all combined.
  2. Frost as desired.