Pumpkin Carrot Cupcakes

Pumpkin Carrot Cupcakes
90 min.
24
255kcal

Suggestions


Indulge in the delightful fusion of flavors with our Pumpkin Carrot Cupcakes, a perfect treat for any occasion! These moist and flavorful cupcakes combine the warm, comforting essence of pumpkin with the sweet, spiced notes of carrot cake, creating a dessert that is both satisfying and unique. Each bite is a celebration of autumn, making them an ideal choice for fall gatherings, holiday parties, or simply a cozy afternoon snack.

What sets these cupcakes apart is not just their delicious taste but also their delightful texture. The addition of toasted pecans and plump raisins adds a wonderful crunch and chewiness, elevating the overall experience. Topped with a creamy, luscious frosting made from butter and cream cheese, these cupcakes are sure to impress your family and friends.

With a preparation time of just 90 minutes, you can whip up a batch of 24 scrumptious cupcakes that are perfect for sharing. Whether you’re hosting a party or looking for a sweet treat to brighten your day, these Pumpkin Carrot Cupcakes are sure to be a hit. So, roll up your sleeves and get ready to bake a batch of these delightful desserts that will leave everyone asking for seconds!

Ingredients

  • cup butter softened
  • cup pumpkin pie filling/mix canned (not pumpkin pie mix)
  • oz cream cheese softened
  • 0.5 teaspoon ground cinnamon 
  • 0.5 cup pecans toasted chopped
  • 24 servings pecans toasted chopped
  • cups powdered sugar 
  • 0.5 cup raisins 
  • box duncan hines classic decadent cake mix 

Equipment

  • bowl
  • oven
  • whisk
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350F.
  2. 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.
  3. 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.
  4. In medium bowl, beat butter, cream cheese and powdered sugar with electric mixer on medium speed until light and fluffy. Frost cupcakes. Top with pecans. Store covered in refrigerator.

Nutrition Facts

Calories255kcal
Protein2.91%
Fat45.63%
Carbs51.46%

Properties

Glycemic Index
6.7
Glycemic Load
1.4
Inflammation Score
-7
Nutrition Score
4.7665217441061%

Flavonoids

Cyanidin
0.35mg
Delphinidin
0.24mg
Catechin
0.24mg
Epigallocatechin
0.18mg
Epicatechin
0.03mg
Epigallocatechin 3-gallate
0.08mg

Nutrients percent of daily need

Calories:255kcal
12.75%
Fat:13.29g
20.45%
Saturated Fat:6.93g
43.3%
Carbohydrates:33.73g
11.24%
Net Carbohydrates:32.01g
11.64%
Sugar:19.25g
21.39%
Cholesterol:27.49mg
9.16%
Sodium:256.81mg
11.17%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.9g
3.81%
Vitamin A:1267.03IU
25.34%
Manganese:0.25mg
12.65%
Phosphorus:98.86mg
9.89%
Fiber:1.71g
6.85%
Calcium:64.14mg
6.41%
Vitamin B2:0.09mg
5.36%
Folate:20.75µg
5.19%
Vitamin B1:0.08mg
5.04%
Selenium:2.88µg
4.12%
Iron:0.72mg
4%
Copper:0.08mg
3.78%
Vitamin E:0.51mg
3.43%
Vitamin B3:0.64mg
3.19%
Vitamin B5:0.27mg
2.72%
Magnesium:9.89mg
2.47%
Potassium:79.22mg
2.26%
Zinc:0.33mg
2.19%
Vitamin B6:0.04mg
2.04%
Vitamin K:1.52µg
1.45%