Pumpkin Carrot Cupcakes with Pumpkin Cream Cheese Frosting
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: Makes- 24 cupcakes or 2 8”or 9” round cakes
Ingredients
- 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
- 4 – 4 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.
Instructions
- Preheat oven at 350 degrees.
- In a medium bowl stir together flour, baking powder, cinnamon and baking soda and set aside.
- 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.
- Pour in to lined cupcake tins ? full. Bake for 18-20 minutes until cake tester comes out clean.
- Cool on a wire rack.
Pumpkin Cream Cheese Frosting
- Using an electric mixer combined cream cheese, butter and pumpkin until creamy. Slowly add in confectioners sugar until all combined.
- Frost as desired.