So here I am again. Telling you something else that I don’t like but making it beautiful and yummy to eat. You may be surprised that I am not a fan of carrots or carrot cake. It is not my favorite thing. Also, I am very particular on raisins in food also. I like raisins, but only in my cereal (Raisin Bran to be exact). But these cupcakes right here are simply amazing. I ate one and thoroughly enjoy it. These could also pass for cupcakes, by the way.
I don’t know where I came up with the idea to combine carrot cake and pumpkin, considering that I am not a big fan of carrot cake, but I think it had something to do with the fall. When I am starting to feel the mood of the current season, I start to get sentimental and begin to feel all mushy inside. The things that I love about the fall are: 1. The leaves changing colors; 2. Wearing fashion boots and sweaters; 3. Kids in Halloween Costumes; and 4. Comfort food. I am sure that you have your “thing (s)” that you love about the fall also. Whatever that list is , you might as well add these cupcakes to the list.
Enjoy!
Recipe partially adapted from Ina Garten Carrot Cupcake Recipe
PrintPumpkin Carrot Muffins with Maple Cream Cheese Frosting
Ingredients
- 2 cups Sugar
- 1–⅓ cup Vegetable Oil
- 1 teaspoon Vanilla Extract
- 4 whole Large Eggs
- 2 cups All-purpose Flour
- 2 teaspoons Cinnamon
- 2 teaspoons Nutmeg
- 2 teaspoons Baking Soda
- 1–½ teaspoon Salt
- 3 cups Grated Carrots
- 1 cup Raisins
- 1 cup Pupmkin Puree
- 1 cup Chopped Walnuts
- FOR THE FROSTING:
- 8 ounces, weight Cream Cheese, Softened
- ¼ cups Unsalted Butter, Softened
- 1 teaspoon Vanilla Extract
- 1 teaspoon Maple Extract
- 5 cups Powdered Sugar
- 2 Tablespoons Milk
Instructions
- Preheat the oven to 350ºF.
- Beat the sugar, oil, and vanilla together in a bowl with your electric mixer. Add the eggs, 1 at a time.
- In another bowl, sift together the flour, cinnamon, nutmeg, baking soda, and salt. Combine the dry ingredients into the wet ingredients slowly to make sure that all ingredients are well blended. Lastly, add the carrots, raisins, pumpkin puree, and chopped walnuts and mix using a rubber spatula.
- Line muffin pans with paper liners. Scoop the batter into the muffin tins about 3/4 full. Place in oven to bake for 30-35 minutes. If a toothpick is inserted in the middle, it should come out clean. Allow the muffins to cool completely.
- For the frosting, cream the cream cheese, butter, and both extracts in a bowl. Add the sugar, slowly add the milk, and beat until smooth. Frost the muffins generously.
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