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Pumpkin Carrot Cupcakes
Pumpkin Carrot Cupcakes
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Prep Time:
25 minutes
Total Time:
1 hour 30 minutes
Delicious pumpkin cupcakes made with Betty Crocker™ carrot cake mix, topped with creamy cream cheese frosting and pecans. An ideal crowd-pleasing dessert.
Ingredients:
  • 1 box Betty Crocker™ Delights Super Moist™ Carrot Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup raisins
  • 1/2 cup chopped pecans, toasted
  • 1 cup butter, softened
  • 2 packages (3 oz each) cream cheese, softened
  • 2 cups powdered sugar
  • Additional toasted chopped pecans, if desired
Instructions:
  • Preheat your oven to 350°F. Line 24 regular-size muffin cups with paper baking cups. Prepare the cake mix as instructed on the box using water, oil, and eggs. Mix in pumpkin puree and cinnamon using a whisk. Gently fold in raisins and pecans. Divide the batter evenly among the muffin cups.
  • Bake for 22 to 24 minutes until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then transfer from pans to cooling racks. Allow to cool completely for about 30 minutes.
  • In a medium bowl, beat butter, cream cheese, and powdered sugar with an electric mixer until light and fluffy. Frost cupcakes, then top with pecans. Refrigerate covered.

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