Indulge in the perfect blend of fall flavors with our Pumpkin Carrot Cake Cupcakes topped with luscious Maple Cream Cheese Frosting! These delightful treats are not only a feast for the eyes but also a symphony of taste that will have your guests begging for seconds. Imagine sinking your teeth into moist, spiced cupcakes that burst with the goodness of pumpkin and fresh carrots, all crowned with a rich, sweet frosting that takes these cupcakes to the next level. Whether you're hosting a cozy gathering or simply treating yourself, these cupcakes are sure to impress. Ready to elevate your baking game? Let’s dive into this scrumptious recipe!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup pumpkin puree
- 1/2 cup grated carrots
- 1/4 cup vegetable oil
- 2 large eggs
- 8 oz cream cheese, softened
- 1/4 cup maple syrup
Instructions
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- In a separate bowl, combine the pumpkin puree, grated carrots, vegetable oil, and eggs. Mix until smooth and well blended.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Using a spoon or an ice cream scoop, divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool in the pan for about 5 minutes.
- Transfer the cupcakes to a wire rack to cool completely before frosting.
- While the cupcakes are cooling, prepare the maple cream cheese frosting. In a mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the maple syrup to the cream cheese, mixing until fully incorporated and fluffy.
- Once the cupcakes are completely cool, use a piping bag or a knife to frost each cupcake generously with the maple cream cheese frosting.
- Optional: Garnish the frosted cupcakes with a sprinkle of cinnamon or chopped nuts for added texture and flavor.
- Serve the Pumpkin Carrot Cake Cupcakes at room temperature and enjoy your delicious treat!
Tips
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense cupcakes, so keep it gentle and let a few lumps remain for a light texture.
- Room Temperature Ingredients: Ensure your eggs and cream cheese are at room temperature for easier mixing and a smoother frosting.
- Use Fresh Spices: For the best flavor, use freshly ground cinnamon and nutmeg instead of pre-ground. The aroma and taste will elevate your cupcakes!
- Check for Doneness: Ovens can vary, so start checking your cupcakes at the 18-minute mark. They’re ready when a toothpick inserted in the center comes out clean.
- Cool Completely Before Frosting: Allow your cupcakes to cool completely on a wire rack before frosting. This prevents the frosting from melting and ensures a beautiful presentation.
- Customize Your Frosting: Feel free to add a pinch of vanilla extract or a sprinkle of sea salt to your cream cheese frosting for an extra flavor boost.
- Garnish for Appeal: A sprinkle of cinnamon or some chopped nuts on top of the frosting not only adds flavor but also makes your cupcakes look even more enticing!
Nutrition Facts
Calories: 256kcal
Carbohydrates: 32g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 56mg
