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Share your recipes October 2016

Food Ventures

Pumpkin-Carrot Cupcakes

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(Courtesy of Food, Football, and Fun, Capstone Publishers). Prep time: 15 minutes. Cook time: 20 minutes. Makes 12 cupcakes


4 tablespoons butter, softened to room temperature

½ cup sugar

1 egg

½ cup canned pumpkin puree

1 teaspoon vanilla extract

1/3 cup milk

1 cup flour

1 & ½ teaspoons baking powder

1 tablespoon pumpkin pie spice

¼ teaspoon salt

1 medium carrot

½ cup chopped walnuts (optional)


For the frosting:

1 8-ounce container cream cheese, softened to room temperature

1 cup powdered sugar

2 teaspoons vanilla extract


Preheat oven to 375 degrees F. Place 12 cupcake liners in a standard muffin pan. Set aside.

In a mixing bowl, combine the butter and sugar. Use an electric hand mixer to blend for about 2 minutes, or until fluffy. Add the egg, pumpkin, vanilla extract, and milk, and mix well.

In another mixing bowl, combine the flour, baking powder, pumpkin pie spice, and salt. Set aside.

Add the liquid ingredients to the flour mixture. Stir using the hand mixer set on medium.

Using a box grater, shred the carrot and add to the mixing bowl. If you want to include walnuts, add them to the mixing bowl as well. Stir to combine.

Fill each cupcake liner 2/3 full and bake for 20 minutes or until a toothpick inserted comes out clean.

While the cupcakes are baking, make the frosting. In a mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract. Blend with the electric hand mixer until light and fluffy.

When the cupcakes are baked, carefully remove them from the muffin tin and allow them to cool completely before frosting. Spread 2 tablespoons of frosting on each cupcake using a spatula. Store in an airtight container until serving.

Complement these cupcakes’ autumn flavors by crumbling ginger snap cookies on top after frosting.


Ann's Article:

Flavorful Fall Fun Recipes


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