Carrot Cupcakes with Cream Cheese Frosting




Total Time: 40 mins

Prep Time: 15 mins

Cook Time: 25 mins

Yield: 12 servings

Dish Size: 2 6-Count Muffin Pans


Though candy of all kinds abounds on Halloween, no party would be complete without a baked treat to mark the occasion. That’s why these cupcakes really hit the spot!




  • 1 16.5-ounce box spice cake mix
  • 1 15-ounce can pumpkin puree (not pumpkin pie filling)
  • 1 cup shredded carrot
  • ¼ cup raisins
  • 12 paper cupcake liners


  • 8 ounces cream cheese, softened
  • 4 cups confectioners’ sugar
  • 1 Tbsp lemon juice
  • ½ cup butter, softened




  1. In a large temp-tations® bowl, combine the cake mix and pumpkin puree, and stir until well combined. Mix in the shredded carrots and raisins.
  2. Line two temp-tations® 6-cup muffin pans with liners. Divide the batter among the cupcake liners. Bake in a preheated 325°F oven until set, about 25 minutes. Let cool completely.
  3. Using an electric mixer, beat together cream cheese, lemon juice, and butter. Gradually beat in confectioners’ sugar until smooth and fluffy, about 2 minutes.
  4. Frost cupcakes and decorate as desired.


Tara’s Tidbits®


Forgo the frosting and add a ½ cup of chopped walnuts for great fall muffins the whole family will love!