These cupcakes are super moist and light, it’s so hard to stop yourself at eating just one.
And the frosting…Oh My Flipping Heck… It is truly from heaven!
Pumpkin Carrot Cupcakes with Pumpkin Cheesecake Frosting
1 (15.25 oz) Carrot Cake Mix
1 Cup Pumpkin Puree
1/2 Cup Water
1/3 Cup Oil
3 Eggs, beaten
Pumpkin Cheesecake Frosting
2 (8 oz.) Cream Cheese, softened
1 ( 14 oz.) Sweetened Condensed Milk
1/4 Cup Lemon Juice
1/4 Cup Pumpkin Puree
1 teaspoon Pumpkin Pie Spice
Preheat oven to 350 degree’s
I like to start by making the frosting, so can let it chill while the cupcakes are baking. In a mixing bowl cream together the cream cheese, sweetened condensed milk until smooth. Add in lemon juice, pumpkin and spice. Continue to mix until well blended. Cover and chill until cupcakes are cooled. Now lets make the cupcakes… In a mixing bowl combine the pumpkin, oil, water and eggs. Whisk together until all ingredients are incorporated. Continue whisking while you add in the cake mix. Batter will be smooth with no lumps. Divide batter into 24, cupcake liners. Bake for 20 minutes or until cooked through. Remove cupcakes from pan and allow to cool completely before frosting. ~These make a great option for those kids who do not care for pumpkin pie. Happy Falliday’s, Lark
Print Friendly
