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
- Preheat oven to 350°F. Line a mini or regular sized cupcake pan with cupcake liners; set aside.
- 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.
- Cool cupcakes completely. Frost with cinnamon cream cheese frosting.
For the frosting
- 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!
