I made these Pumpkin Carrot Cupcakes using an Anna Olson recipe from the Food Network and they turned out great. I made a Cream Cheese Frosting to go along and decorated with a pumpkin shaped candy. Aren't they cute! Of course, it's not as if the kids are going to need any extra sugar in their diets any time soon, but the cupcakes might just stop me from digging inside the kids' goody bags for a while. Maybe...
For the cupcake recipe click here. The only changes I made to the recipe was using butternut squash puree instead of pumpkin because that's what I had!
Cream Cheese Frosting
This frosting is perfect if you want to pipe it on thickly onto the cupcakes.
8 oz cream cheese, at room temperature
1/4 cup of unsalted butter, at room temperature
1 tsp vanilla extract
3-4 cups confectioners sugar, sifted
In the bowl of a stand mixer, fitted with the paddle attachment, beat the cream cheese, butter and vanilla extract, until well blended. Then, a little at a time, blend in the confectioners sugar, until the frosting is thick, creamy and luscious. Pipe it or spread it onto your cupcakes and dig in!
6 comments:
Yum
Wow, these cupcakes looks so great! Pumpkin and Carrot is a great combination.
what a terrific color these must have. and cream cheese frosting is one of god's greatest gifts to mankind. :)
They look fantastic! I'm not pumpkin fan at all, so I probably would have substituted for something else as well...like more carrot. Did you use the golden yellow sugar called for in the original recipe? That's a product I've never heard of (I'm in the states).
Halloween is over but want this recipe. It's irresistible! drool:)
Man these cupcakes look awesome! They are the epitome of fall. Happy Thanksgiving!
Post a Comment