Instructions
HOW TO MAKE PUMPKIN CARROT CAKE CUPCAKES WITH MAPLE CREAM CHEESE FROSTING, IF YOU LIKED IT SAY HELLO
Cupcakes
- 3/4 cup light brown sugar
- 1/2 cup butter softened
- 2 eggs room temperature
- 1 cup pure pumpkin puree not pumpkin pie filling
- 1/2 cup maple syrup real maple syrup
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup shredded carrot
Maple Cream Cheese Frosting
- 4 oz softened cream cheese
- 1/2 cup softened butter
- 2 Tbls maple syrup
- 1/2 cup light brown sugar
- 1/8 tsp maple extract optional
- 1 3/4 – 2 1/4 cups powdered sugar
Cupcakes
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Preheat oven to 350 degrees. Line muffin tin with cupcake liners.
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Cream brown sugar and butter together in mixer.
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Add in eggs, one a time, beating until fully combined.
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Mix in pumpkin and maple syrup.
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In a separate bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt.
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Gradually add dry mixture to wet mixture, stirring just until combined.
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Stir in shredded carrots.
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Scoop batter into cupcake liners, filling about 3/4 full.
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Bake for 20 minutes or until an inserted toothpick comes out clean. Makes 18 cupcakes
Maple Cream Cheese Frosting
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While the cupcakes are baking, prepare the frosting.
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Beat all ingredients together until smooth. Allow several minutes for the brown sugar to dissolve completely. Check for graininess and then continue beating as necessary.
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Let cupcakes cool completely before frosting. Store frosted cupcakes in fridge for a firmer frosting.
Ingredients
- Cupcakes
- 3/4 cup light brown sugar
- 1/2 cup butter softened
- 2 eggs room temperature
- 1 cup pure pumpkin puree not pumpkin pie filling
- 1/2 cup maple syrup real maple syrup
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup shredded carrot
- Maple Cream Cheese Frosting
- 4 oz softened cream cheese
- 1/2 cup softened butter
- 2 Tbls maple syrup
- 1/2 cup light brown sugar
- 1/8 tsp maple extract optional
- 1 3/4 - 2 1/4 cups powdered sugar
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