Pumpkin Carrot Cake Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert, Cupcakes
Serves: 30
Ingredients
  • CUPCAKES
  • 2 cups flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp salt
  • ¾ cup milk
  • 1½ tsp lemon juice
  • 3 large eggs
  • 1¼ cups canned pumpkin
  • 1½ cups granulated sugar
  • ½ cup packed brown sugar
  • ½ cup vegetable oil
  • 1 8-oz. can crushed pineapple, drained
  • 1 cup grated carrots (about 3 medium)
  • 1 cup flaked coconut
  • CREAM CHEESE FROSTING
  • 11 oz. cream cheese, softened
  • ⅓ cup butter, softened
  • 3½ cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • 2 tsp orange juice
  • 1 tsp grated orange peel
Instructions
  1. Preheat oven to 350.
  2. Combine flour, baking soda, cinnamon, and salt in small bowl.
  3. Combine milk and lemon juice in liquid measuring cup (liquid may appear curdled)
  4. Beat eggs, pumpkin, sugars, oil, pineapple, carrots, and milk mixture in large bowl; mix well. Gradually add flour mixture and beat until combined. Stir in coconut.
  5. Scoop into lined muffin tins (I used a ⅓ cup measuring cup and it worked perfectly). Bake for 15-20 minutes. (NOTE: My oven takes longer than others and 20 minutes was perfect for me)
  6. Cool in pans for 10 minutes and remove to wire racks to cool completely.
  7. FOR CREAM CHEESE FROSTING
  8. Combine cream cheese, butter, and powdered sugar in mixing bowl until fluffy.
  9. Add vanilla, orange juice, and orange peel and beat until combined.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/pumpkin-carrot-cake-cupcakes/