Delicious Recipe For Pumpkin Carrot Cake Cupcakes
Fall is my favorite time of year, partly because of all the great fall pumpkin foods (pumpkin bread, pumpkin pie, pumpkin cake, and pumpkin lattes). Another favorite thing this fall is these pumpkin carrot cake cupcakes. These cupcakes scream fall, filled with spice, rich flavors, and a super moist texture. And topped with a maple syrup cream cheese frosting, it’s like heaven.
Key Ingredients For The Cake
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling (they are different; one is just pureed pumpkin, and the other has spices and other ingredients added to make pumpkin pie). Most pumpkin recipes will call for puree and not filling.
- Carrots: Use a box grater to shed. I prefer a finer shred to the carrots; the texture is smoother.
- Crushed Pineapple: The pineapple not only adds flavor, it keeps the cake moist.
- Spices: Use pumpkin pie spice and cinnamon to complement the pumpkin.
- Buttermilk: Why do so many recipes use buttermilk? Due to the fermentation process, it is made up of various acids. The acidity provides a tangy flavor and activates baking soda, producing the gas that raises dough or batter.
The batter for these cupcakes is straightforward to make. Combine the flour, baking soda, pumpkin pie spice, cinnamon, and salt in a medium bowl. Using a separate large bowl, combine the buttermilk, eggs, pumpkin, sugar (granulated sugar and light brown sugar), oil (canola oil or vegetable oil), vanilla extract, crushed pineapple, and carrots. It’s easiest if you use a hand mixer or standing mixer with a paddle attachment to combine. Slowly add the dry ingredients to the wet ingredients and mix until combined.
Scoop into a cupcake tin prepared with cupcake liners. Bake the pumpkin cupcakes for 15-20 minutes until a toothpick comes out clean. You could also make this as a layer cake; just pour the batter into a cake pan. Be sure to let the cupcakes cool completely before frosting.
Key Ingredients For The Frosting
- Cream Cheese: Be sure to use full-fat cream cheese and ensure it is at room temperature.
- Unsalted Butter: The key here is to soften the butter.
- Powdered Sugar: If it’s lumpy, sift the powdered sugar first, or you will have lumpy icing.
- Maple Syrup: This is the liquid for the frosting instead of milk. And it adds flavor.
This is the best cream cheese frosting! In the bowl of a stand mixer, combine the cream cheese and butter and mix on high until smooth. Slowly add the sugar and maple syrup with a dash of vanilla. Beat until smooth and creamy. For the best results when frosting, I like to pop this icing into the refrigerator for a few minutes before filling a piping bag and icing the cupcakes.
Be sure to store the cupcakes in an airtight container in the refrigerator. They will last for several days (unless you eat them all like me).
If you like this frosting, check out the Apple Pie Cinnamon Roll with Maple Cream Cheese Frosting recipe!
Pumpkin Carrot Cake Cupcakes
Ingredients
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon pumpkin pie spice
- 1-1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 3 eggs
- 1-1/3 cups pumpkin puree
- 1-1/3 cups sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup crushed pineapple drained
- 1-1/2 cup grated carrots
Maple Cream Cheese Frosting
- 12 oz. cream cheese softened
- 6 tablespoons unsalted butter softened
- 5 cups powdered sugar
- 1 teaspoon vanilla extact
- 4 tablespoons pure maple syrup
Instructions
- Preheat oven to 350°F. Prepare cupcake tin with liners.
- In a large bowl, combine flour, baking soda, pumpkin pie spice, cinnamon, and salt.
- With a mixer, beat together buttermilk, eggs, pumpkin, sugars, oil, vanilla, pineapple, and carrots until combined.
- Slowly add the flour mixture, beating until the flour is fully incorporated. Don’t over-mix.
- Scoop 1/3 cup into each cupcake liner (fill about 3/4 full).
- Bake for 18-20 minutes. The cakes are done when a toothpick inserted comes out clean. Transfer to a wire rack to cool completely,
- Frosting: Beat cream cheese and butter until smooth; add powdered sugar, vanilla, and maple syrup, and beat until a smooth, creamy consistency. If too thin, add additional sugar; if too thick, add additional maple syrup. Tip: it will be easier to pipe if you refrigerate for about 10 minutes.
- Using a piping bag or offset spatula, ice the cupcakes.
