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Pumpkin Carrot Cupcakes with Cinnamon Cream Cheese Frosting

Rachel
  • minutes
  • Serves

INGREDIENTS

1/2 cup

white sugar

1/2 cup

light brown sugar

1/4 cup

vegetable oil

1/2 cup

canned pumpkin puree

2

eggs

1 cup

all-purpose flour

1/4 tsp

salt

1/2 tsp

baking soda

1 tsp

baking powder

1 tsp

ground cinnamon

1/4 tsp

ground nutmeg

1/8 tsp

ground ginger

1 cup

grated carrots

1/2 cup

unsalted butter, room temperature

8 oz

cream cheese (room temperature)

3 cups

powdered sugar

1 tbsp

vanilla extract

1 tbsp

cinnamon