Pumpkin Carrot Cupcake
with Orange-Cream Cheese Frosting
Perfect for anytime celebrations, these delightful cupcakes feature a delicious orange-cream cheese frosting and a nutritious secret you can feel good about—pumpkin! That's right, pumpkin adds a powerful nutrition boost to your everyday meals and festive desserts.
Pumpkin Carrot Cupcakes:
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 use
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
4 large eggs
2 cups grated carrots
3/4 cup golden raisins
Orange-Cream Cheese Frosting:
4 ounces light cream cheese
1 tablespoon butter, softened
1 1/2 cups powdered sugar, sifted
Candied orange peel for garnish (optional)
- For Pumpkin Carrot Cupcakes: Preheat oven to 350°F (175°C). Paper-line 24 muffin cups.
- 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.
- For Orange-Cream Cheese Frosting: 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.
Makes 24 cupcakes.
Nutritional Information Per Serving (1/24 of recipe): Calories: 230 Calories from Fat: 60 Total Fat: 7 g Saturated Fat: 1.5 g Cholesterol: 40 mg Sodium: 250 mg Carbohydrates: 40 g Dietary Fiber: 2 g Sugars: 30 g Protein: 3 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.