Pumpkin Carrot Cupcakes

Name: Pumpkin Carrot Cupcakes
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Cuisine: American
Ingredients: 237 milliliters butter, softened; 237 milliliters canned pumpkin (not pumpkin pie mix); 170 grams packages each) cream cheese, softened; 1 teaspoons ground cinnamon; 118 milliliters chopped pecans, toasted; 473 milliliters powdered sugar; 118 milliliters raisins; 1 box Betty Crocker® SuperMoist® carrot cake mix

The recipe Pumpkin Carrot Cupcakes could satisfy your American craving in about 1 hour and 30 minutes. This recipe serves 24. One portion of this dish contains approximately 2g of protein, 12g of fat, and a total of 238 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of ground cinnamon, pumpkin, pecans, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Heat oven to 350°F.

Equipment you will use

Oven

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.

Ingredients you will need

Cake Mix

Cinnamon

Pumpkin

Raisins

Pecans

Water

Egg

Cooking Oil

Equipment you will use

Muffin Liners

Whisk

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.

Equipment you will use

Toothpicks

Oven

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.

Ingredients you will need

Powdered Sugar