• Prep Time: none
  • Cooking Time: none
  • Serves: 18 cupcakes

Pumpkin Carrot Cake Cupcakes

Category: Desserts, Holiday, Kids

 Ingredients List

  • Cupcakes
  • ¾ cup light brown sugar
  • ½ cup butter, softened
  • 2 eggs, room temperature
  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • ½ cup maple syrup (real maple syrup)
  • 2½ cups all purpose flour
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • ½ tsp salt
  • 1 cup shredded carrot
  • Maple Cream Cheese Frosting
  • 4 oz softened cream cheese
  • ½ cup softened butter
  • 2 Tbls maple syrup
  • ½ cup light brown sugar
  • ⅛ tsp maple extract (optional)
  • 1⅔ cups powdered sugar


Preheat oven to 375 degrees. Line muffin tin with cupcake liners.
Cream brown sugar and butter together in mixer.
Add in eggs, one a time, beating until fully combined.
Mix in pumpkin and maple syrup.
In a separate bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt.
Gradually add dry mixture to wet mixture, stirring just until combined.
Stir in shredded carrots.
Scoop batter into cupcake liners, filling about ¾ full.
Bake for 20 minutes or until an inserted toothpick comes out clean. Makes 18 cupcakes

Maple Cream Cheese Frosting

While the cupcakes are baking, prepare the frosting.
Beat all ingredients together until smooth. Allow several minutes for the brown sugar to dissolve completely. Check for graininess and then continue beating as necessary.
Let cupcakes cool completely before frosting. Store frosted cupcakes in fridge for a firmer frosting.

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