How to make Pumpkin Cupcakes with Cream Cheese Frosting

For Halloween, try making these delicious PUMPKIN carrot cupcakes. When it comes to eating sweets, make it yourself. That way you can see what you are putting into it. Check out how we make our PUMPKIN carrot cupcakes with cream cheese frosting.

For the Pumpkin cupcakes:
2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons baking powder
4 eggs
1 1/2 cups sugar
1 cup vegetable oil
1 cup fresh pumpkin puree
2 cups shredded carrot
1/2 cup sweetened shredded coconut
1/2 cup semi sweet chocolate chips
1/2 cup raisins

For the cream cheese frosting:
8 oz. softened cream cheese
1/2 cup softened butter (room temp.)
1/2 cup fresh pumpkin puree
1 teaspoon cinnamon
3 cups confectioners sugar (I've done 2 cups and its still great)





In a mixing bowl combine the flour, baking soda, cinnamon and baking powder.

In a separate bowl, mix the eggs, sugar, vegetable oil, pumpkin puree, carrot, coconut, chocolate chips and raisins. (add a 1/2 cup of chopped walnuts if you like)

then combine the bowl of dry ingredients to the wet and mix well. Carefully fill up muffin tins 2/3 of the way. (Adding mixture to a ziplock bag and snipping the corner makes this part easier).

bake 18-20 minutes in a 350 F oven

for the cream cheese frosting, beat the cream cheese, butter, pumpkin puree, cinnamon, and sugar together.
Add the frosting to a piping bag, or use the same trick as the cupcake batter and put it into a zip lock cutting the corner.

When the cupcakes are done, let them cool before adding the cream cheese frosting.

These PUMPKIN carrot cupcakes were are moist and delicious you are gonna just love them! It's no trick, but an amazing treat!

Be inspired, get creative and include the kids!

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