These pumpkin carrot cake cupcakes are the perfect addition to your holiday baking.
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 I really wanted to give these a try. Plus, my girl was requesting them soooo…..I didn’t really have a choice.
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.