PUMPKIN CARROT CUPCAKES
Betty Crocker™ Super Moist™ carrot cake mix provide a flavorful addition to these pumpkin cupcakes topped with cream cheese frosting and pecans - perfect dessert for a crowd.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. 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.
- 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.
- 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 : Calories 300, Carbohydrate 34 g, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg
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M Habib Ullah
[email protected]These cupcakes were delicious! They were the perfect combination of moist and fluffy. I will definitely be making these again.
TrAp KiNg
[email protected]These cupcakes were a bit dry, but the frosting was delicious. I would make them again, but I would add more moisture to the batter.
Emmanuel Ovoro
[email protected]I loved these cupcakes! They were so easy to make and they turned out so good. I will definitely be making them again.
Subhan Khosa
[email protected]These cupcakes were the perfect fall treat! They were moist and flavorful, and the frosting was delicious. I will definitely be making these again.
bangla
[email protected]These cupcakes were a little too sweet for my taste, but they were still good. I would make them again, but I would use less sugar.
Ali 88
[email protected]I made these cupcakes for my daughter's birthday party and they were a huge success! All the kids loved them.
Ossai Nwaka
[email protected]These cupcakes were amazing! They were the perfect combination of moist and fluffy. I will definitely be making these again for my next party.
Maya Baruth
[email protected]I'm not sure what went wrong, but my cupcakes turned out dry and crumbly. I followed the recipe exactly, but something must have gone wrong.
Shanaya Sharmin
[email protected]These cupcakes were delicious! I made them for my family and they all loved them. The frosting was especially good.
Luciano
[email protected]I thought these cupcakes were just okay. They were a little too sweet for my taste. I would have liked more pumpkin flavor.
Ayomide Ezekiel
[email protected]These cupcakes were a disappointment. They were dry and tasteless. I followed the recipe exactly, but I don't think I will be making them again.
Anjana Hettiarachchi
[email protected]I made these cupcakes for my kids' school bake sale and they were a huge hit! They were gone in minutes. I will definitely be making these again for future bake sales.
Oche Fedora
[email protected]These were the perfect fall cupcakes! They were moist and flavorful, and the frosting was delicious. I will definitely be making these again!
Alice Brownhat
[email protected]I'm not a big fan of pumpkin, but these cupcakes were surprisingly good! The carrot and cream cheese frosting really helped to balance out the pumpkin flavor. I would definitely make these again.
Wandy Capellan
[email protected]Yum! These cupcakes were so good! I made them for a party and they were a huge success. Everyone loved them!
Mary Haug
[email protected]Easy to make and delicious! I used a muffin tin instead of a cupcake tin and they turned out great. The cupcakes were moist and flavorful, and the frosting was the perfect finishing touch.
HANIF BUTHELEZI
[email protected]These cupcakes were a hit! They were moist, flavorful, and the perfect balance of sweetness. I loved the addition of carrots, which added a bit of texture and nutrients. I will definitely be making these again!