Pumpkin Carrot Cupcakes Food

PUMPKIN CARROT CAKE

Steps:

• Cream Cheese Frosting: Add cream cheese, butter, and powdered sugar to a large mixing bowl; beat with an electric mixer until fluffy.
• Add in vanilla, orange juice, and orange peel; beat to combine; set aside.
• Cake: In a mixing bowl, add the flour, baking soda, cinnamon, and salt; stir to combine.
• In a measuring cup, add the milk and lemon juice; stir to combine (will look curdled).
• In a big mixing bowl, add the eggs, pumpkin, sugars, and vegetable oil; beat to combine.
• Add in the pineapple, carrots, and milk mixture; mix well.
• Gradually add the dry ingredients to the batter; beat until combined.
• Add in coconut and 1 cup nuts; stir to combine.
• Pour batter into two 9-inch greased round baking pans.
• Bake at 350° for 30-35 minutes or until pick comes out clean.
• Cool in pans for 15 minutes.
• Turn cakes out onto wire rack and let cool completely.
• Frost cake between layers, on the sides, and on top of the cake with Cream Cheese Frosting.
• Garnish with remaining nuts.
• Store in the refrigerator.

PUMPKIN CARROT CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Stir in pumpkin and cinnamon with whisk. Fold in raisins and pecans. Divide batter evenly among muffin cups.
• Bake 22 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• In medium bowl, beat butter, cream cheese and powdered sugar with electric mixer on medium speed until light and fluffy. Frost cupcakes. Top with pecans. Store covered in refrigerator.