This post is compensated by Collective Bias, Inc. and it’s advertiser. As usual, all opinions and recipe are my own. #SweetenTheSeason #CollectiveBias
Since fall is my favorite season, y’all know I had to bake a few fall recipes to share. The first one I tried didn’t turn out so well. So I won’t be sharing it with you until I make another attempt, if I ever do.
But this recipe was a total success. I love carrot cake. Love it. But add a little pumpkin in there and you will forever have my heart. I made a carrot cake recipe a few months ago on a whim that I really enjoyed, so I took that recipe and modified it a bit to add the pumpkin and the filling. These pumpkin carrot cake cupcakes are rocking my socks off this week!
I’ll be honest with you, I don’t love doing filled cupcakes. I always worry that they won’t turn out right, or I’ll mess something up. But when I saw all the festive ingredients at the Walmart baking center, it was hard not to grab a few items to try something new. Not only does the baking center have many things to choose from for your fall and holiday baking, they are all friendly on your pocket book!
And this filling is the perfect consistency that adds just a bit of the pumpkin spice flavor. Add the cream cheese frosting and you have a yummy, melt in your mouth fall cupcake.
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 3 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 3 eggs, room temperature
- 3/4 cup milk (I used 2% but you could use whole milk as well)
- 1 1/3 cups pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1/2 teaspoon vanilla
- 2/3 cup crushed pineapple, drained
- 1 cup grated carrots
- 1 cup Baker's shredded coconut
- 2 cups whipping cream
- 2 tablespoons powdered sugar
- 1 3.4 oz package JELL-O vanilla instant pudding
- 1 tablespoon JELL-O pumpkin spice instant pudding
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 2-4 teaspoons milk
- 1/2 cup chopped walnuts
- Preheat oven to 350 degrees. Line muffin tins with cupcake liners.
- In a medium bowl, combine flour, baking soda, pumpkin pie spice and salt. Set aside.
- In a large bowl with a hand mixer or stand mixer, beat milk and eggs until combined.
- Add in sugars, oil, pineapple, carrot and coconut and mix until well combined.
- Slowly add the flour mixture to the wet ingredients and mix until just combined.
- Divide batter evenly among muffin tins, filling each cupcake liner about 3/4 of the way full.
- Bake 20-25 minutes, or until toothpick comes out clean.
- Cool in muffin tin 5 minutes then remove to wire rack to cool completely.
- Using the whisk attachment of a stand mixer (or hand mixer), start beating whipping cream on high.
- Add powdered sugar and continue mixing on high.
- As it just starts to thicken, add in puddings and continue to mix. Beat until it gets thicker and the puddings have been fully incorporated (no more grit).
- Beat cream cheese and butter until combined.
- Add in powdered sugar and vanilla and continue to beat until smooth and creamy.
- Add milk, 1 teaspoon at a time, until you get your desired frosting consistency.
- Frost cooled cupcakes then sprinkle with the chopped walnuts.
- I used the food processor to grate the carrots and chop the walnuts, but you can buy pre-grated and pre-chopped walnuts at the store.
- The crushed pineapple can be difficult to drain but try to get as much liquid out as you can or the cupcakes will end up too wet.
- Store cupcakes in the refrigerator or cool place.