Pumpkin Carrot Cupcakes with Cinnamon Cream Cheese Frosting | recipe from Bakerita.com

Pumpkin Carrot Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Carrot Cupcakes with Cinnamon Cream Cheese Frosting | recipe from Bakerita.com These past couple of days have realllyyy felt like fall. As in, rain has not stopped pouring for more than a few minutes, leaves are all over the ground, school is in serious high-stress mode, and all I want to do is bake with pumpkin, cinnamon, and apples. Good thing, because today’s recipe covers 2 of those ingredients!

I’m seriously an addict for all things fall-scented, and have been constantly burning a candle this fall. I’m a major candle addict, and have one burning pretty much always in my room. There’s just something so comforting about walking into a room that smells delicious!

Pumpkin Carrot Cupcakes with Cinnamon Cream Cheese Frosting | recipe from Bakerita.com

Which leads us right into cupcakes…because having your house smell like baked goods is always a major plus.

Straight up, the hardest thing about these cupcakes is grating the carrots. If you have to do it by hand, I’m with you, and while it’s not the most fun task in the world, it’s pretty quick and painless. If you have a food processor, you can have that pesky task done in about 15 seconds.

After the carrots are grated? It’s literally dump, mix, bake. I love recipes that don’t require a whole bunch of fussing around, and just come together quickly and simply and most importantly, taste absolutely delicious.

Pumpkin Carrot Cupcakes with Cinnamon Cream Cheese Frosting | recipe from Bakerita.com

These cupcakes are light, and full of fall flavor. They are bursting with pumpkin and carrot and all of the spices. And paired with a silky, sweet, cinnamon-y cream cheese frosting? It’s amazing!

If you’re a fan of carrot cake, then you’ll absolutely adore these! They got a huge thumbs up from all my friends. Of course, the adorable pumpkin on top are entirely not necessary, but they’re a fun seasonal touch that’ll make these even more perfect for Halloween, Thanksgiving, or any other fall event!

You can make these little baby cupcakes like I did, or make them regular size. This recipe can also be doubled to make a great bundt cake! It’s seriously delish, so easy, and sure to impress. Enjoy!

Pumpkin Carrot Cupcakes with Cinnamon Cream Cheese Frosting | recipe from Bakerita.com

Pumpkin Carrot Cupcakes with Cinnamon Cream Cheese Frosting

Ingredients

    For the cupcakes
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 1/4 cup vegetable oil
  • 1/2 cup canned pumpkin puree
  • 2 eggs
  • 1 cup (4.25 oz) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1 cup grated carrots
  • For the frosting
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 8 oz. cream cheese, room temperature
  • 3 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon cinnamon

Instructions

    For the cupcakes
  1. Preheat oven to 350°F. Line a mini or regular sized cupcake pan with cupcake liners; set aside.
  2. In a large bowl, whisk together the sugars, oil, pumpkin and eggs. Add in the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and ginger. Fold in the dry ingredients until just combined. Stir in carrots, taking care not to over mix. Fill the liners up about 2/3 of the way full. Bake until cooked through, about 10 minutes for mini cupcakes or 16-18 minutes for regular sized cupcakes. A toothpick inserted into the center should come out clean.
  3. Cool cupcakes completely. Frost with cinnamon cream cheese frosting.
  4. For the frosting
  5. Using an electric mixer, whip the butter until smooth and creamy. Add the cream cheese and beat until completely combined. Add the powdered sugar 1 cup at a time. Once all of the powdered sugar has been added, add the vanilla extract and cinnamon and beat until completely smooth. Frost cupcakes as desired!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.bakerita.com/pumpkin-carrot-cupcakes-cinnamon-cream-cheese-frosting/

Cheesecake Bars from Bakerita.com

Cheesecake Bars

Cheesecake Bars from Bakerita.com One hugely important lesson I’ve learned in baking is that patience really is a virtue. My goodness, how many times have I wanted to grab a spoon dig into whatever just came out of the oven, but not done it, because I knew I had to let it cool, and then take pictures, before I could have a bite? So, so many. The worst though, is letting things develop. You know, when things don’t taste nearly as good straight out of the oven, or how you have to let a mousse or pudding set before you can go to town? It’s totally the worst. I know, I know. I’m telling you how much it sucks, but in all honesty – once you get through the hunger pains and total exercise of willpower, it’s sooo worth it. [Read more...]

Gingersnap Pumpkin Cheesecake Bars | Bakerita.com

Gingersnap Pumpkin Cheesecake Bars

In my last post, I discussed my two favorite fall flavors: apples and pumpkin, and shared a recipe for Caramel Apple Cinnamon Rolls, featuring apples, obviously.

So isn’t it only fair that I share a recipe featuring pumpkin next?! I think so.

This recipe I have to share with to you is a variation on the Pumpkin Cheesecake Squares from the new Baked cookbook from the wonderful Matt Lewis and Renato Poliafito, Baked Elements: Our 10 Favorite Ingredients. [Read more...]

removing-parchment

Red Velvet Cake

Someone special has arrived in the Bakerita household. She’s imported, straight from Canada. She brought maple syrup and delicious Canadian chocolate. Oh, and “Kraft Dinner”, the Canadian equivalent of Mac n’ Cheese. I don’t understand those Canadians, according to our house guest, it’s still Kraft Dinner even if it’s not made by Kraft. Makes no sense to me. Who is this house guest you wonder? Well, none only than my best best best friend Sarah!

[Read more...]