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Pumpkin Carrot Cake Cupcakes

  • Author: Natalie
  • Prep Time: 30 MINUTES
  • Cook Time: 25 MINUTES
  • Total Time: 55 minutes
  • Yield: About 12 cupcakes 1x
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American

Description

Make these easy Pumpkin Carrot Cake Cupcakes with Brown Sugar Cream Cheese Icing for a flavorful treat! Made with pumpkin, carrots and warm spices, these soft cupcakes are topped with delicious brown sugar cream cheese icing. They are perfect for any occasion!


Ingredients

Scale

FOR THE PUMPKIN CARROT CUPCAKES

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 3/4 teaspoons cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 cup oil, vegetable or canola
  • 1/2 cup granulated sugar
  • 1/2 cup plus 2 tablespoons brown sugar, light or dark
  • 1 1/2 eggs (for the half egg, whisk it in a small bowl and add half of it along with the other egg to the batter)
  • 1/2 teaspoon vanilla
  • 1/2 cup plus 2 tablespoons pumpkin puree 
  • 1/4 cup buttermilk
  • 1 cup shredded carrots
  • 1/2 red apple, peeled and grated

FOR THE BROWN SUGAR CREAM CHEESE ICING

  • 4 ounces cream cheese, room temperature (leave it at room temperature for at least an hour before making)
  • 3 tablespoons butter, room temperature
  • 1/4 cup plus  t3ablespoons brown sugar
  • 1 1/4 cups powdered sugar, sifted, plus more if needed
  • 1/2 teaspoon vanilla

Instructions

FOR THE PUMPKIN CARROT CUPCAKES

  1. Line cupcake pan with liners. Preheat oven to 350 F. 
  2. In large mixing bowl, whisk to combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt. Set aside.

  3. In a large mixing bowl, whisk to combine the sugars and eggs. Stir in the vanilla and pumpkin puree followed by the oil. Add the buttermilk alternatively with the dry ingredients, mixing just til combined. Stir in carrots and apple.

  4. Pour the batter into the pan and spread it evenly in the pan. Bake until a toothpick comes out clean when inserted in the center of the cake, 25 to 30 minutes. Cool ten minutes in the pan then transfer to a cooling rack to cool completely. Once the cake has cooled, frost it with the icing. 

FOR THE BROWN SUGAR CREAM CHEESE ICING

  1. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and butter on medium speed for one minute until creamed and combined. Add the brown sugar and mix on medium for another minute. Mix in the vanilla then turn the mixer on low and gradually mix in the powdered sugar.

Keywords: pumpkin, carrot cake, pumpkin carrot cake, apple, cream cheese, brown sugar cream cheese icing, icing, fall