Libby's Pumpkin Carrot Cupcakes with Orange-Cream Cheese Frosting

  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Servings: 24
  • Rating:

Ingredients

  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups packed brown sugar
  • 1/2 cup vegetable oil
  • 3 teaspoons grated orange peel, divided
  • 1 can (15 ounces) LIBBY'S 100% Pure Pumpkin
  • 4 large eggs
  • 2 cups grated carrots
  • 3/4 cup golden raisins
  • 4 ounces light cream cheese
  • 1 tablespoon butter, softened
  • 1 1/2 cups powdered sugar, sifted
  • Candied orange peel for garnish (optional)

Directions

PREHEAT oven to 350° F. Paper-line 24 muffin cups.

COMBINE whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in medium bowl. Beat brown sugar, oil and 2 teaspoons grated orange peel in large mixer bowl until blended. Add pumpkin and eggs; beat well. Gradually beat in flour mixture. Fold in carrots and raisins. Spoon batter into prepared muffin cups, filling 2/3 full.

BAKE for 25 minutes or until wooden pick inserted in cupcake comes out almost clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

BEAT cream cheese, butter, powdered sugar and remaining 1 teaspoon grated orange peel in small mixer bowl until smooth. Spread over cupcakes; garnish with candied orange peel.