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.
Pumpkin Carrot Cupcakes
- Prep Time 25 min
- Total 1 hr 30 min
- Servings 24
- Ingredients 10
Ingredients
Cupcakes
- 1 box Betty Crocker™ Delights Super Moist™ Carrot Cake Mix
- Water, vegetable oil and eggs called for on cake mix box
- 1 cup canned pumpkin (not pumpkin pie mix)
- 1/2 teaspoon ground cinnamon
- 1/2 cup raisins
- 1/2 cup chopped pecans, toasted
Frosting
- 1 cup butter, softened
- 2 packages (3 oz each) cream cheese, softened
- 2 cups powdered sugar
- Additional toasted chopped pecans, if desired
Instructions
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Step1Heat 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.
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Step2Bake 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.
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Step3In 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.
Nutrition
Nutrition Facts are not available for this recipe
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