Pumpkin Carrot Cupcakes
Ok– my fall break is over. I took a break from blogging, but not from cooking!
I recently made these carrot cupcakes for a friend’s birthday. I love carrot cake– it’s not too sweet. You can almost fool yourself into thinking it’s healthy! For the fall, I thought it would be nice to add pumpkin to the recipe. I frosted them with a cream cheese frosting and sprinkled crushed walnuts on top.
- 2 cups cake flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 1/2 teaspoons lemon juice or vinegar
- 3 large eggs
- 12 oz pumpkin puree (1 can)
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 8-ounces pineapple, drained and finely chopped (or crushed)
- 2 large grated carrots
- 1 cup unsweetened flaked coconut
- 1 1/4 cups chopped walnuts, divided use (optional)
Preheat oven to 350. Line cupcake pans with liners. (I made mini-cupcakes, and I had better for a TON of these– I think about 72 mini cupcakes.)
Combine the dry ingredients (flour, baking soda, spices) in a large bowl and whisk together. In a separate cup, combine milk and lemon juice. (The mixture will curdle.)
Beat together the eggs, pumpkin, sugar, brown sugar, vegetable oil, pineapple and carrots. Mix in the milk mixture. Slowly add the flour mixture and beat until combined. Stir in the coconut and 1 cup of crushed walnuts, if using. Pour the batter into the cupcake tins. Bake for 18-22 minutes, or until a toothpick comes out clean.
Let cool and frost with cream cheese frosting . Garnish with remaining walnuts (or coconut, if you’ve chosen to omit the nuts).
Cream Cheese Frosting
- 16 ounces cream cheese
- 1/2 cup butter, softened
- 1 1/2 – 2 cups sifted confectioner’s sugar
- 2 teaspoons vanilla extract
- Zest of one orange (optional)
Mix together cream cheese, butter, vanilla and orange zest. Slowly add confectioner’s sugar until it reaches the desired consistency. Refrigerate until use.