Recipe: Pumpkin Carrot Cupcakes with Orange-Cream Cheese Frosting (using whole wheat flour)

PUMPKIN CARROT CUPCAKES WITH
ORANGE-CREAM CHEESE FROSTING

"These delightful cupcakes feature a delicious Orange-Cream Cheese Frosting and a nutritious secret you can feel better about - pumpkin! That's right, pumpkin adds a powerful nutrition boost to your everyday meals and festive desserts."



1 cup whole-wheat flour
1 cup all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups packed brown sugar
1/2 cup vegetable oil
3 teaspoons grated orange peel, divided use
1 (15 ounce) can Libby's 100% Pure Pumpkin
4 large eggs
2 cups grated carrots
3⁄4 cup golden raisins
FOR THE FROSTING:
4 ounces light cream cheese, softened
1 tablespoon butter, softened
1 1⁄2 cups powdered sugar, sifted
Candied orange peel for garnish (optional, for garnish)

Preheat oven to 350 degrees F. Paper-line 24 muffin cups.

Combine whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in medium bowl. Set aside.

Beat brown sugar, oil and 2 teaspoons grated orange peel in large mixer bowl until blended. Add pumpkin and eggs; beat well.

Gradually beat in flour mixture. Fold in carrots and raisins. Spoon batter into prepared muffin cups, filling 2⁄3 full.

Bake for 25 minutes or until wooden pick inserted in cupcake comes out almost clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

To make the frosting, beat cream cheese, butter, powdered sugar and remaining 1 teaspoon grated orange peel in small mixer bowl until smooth.

Spread over cupcakes; garnish with candied orange peel.

Makes 24 cupcakes
Source: Nestle