Dessertsbettycrocker5.0
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.
👥 24 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 25 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
- oven
- pan
- bowl
📝 Preparation Steps
1
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.
Water, vegetable oil and eggs called for on cake mix box(3 oz each) cream cheese, softened2 packages
2
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.
3
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.
butter, softened1 cup(3 oz each) cream cheese, softened2 packagespowdered sugar2 cups
Nutrition Facts
serving Size
1 Serving
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