Spiced Carrot Cupcakes with a frosting ghost

Carrot Cupcakes with Cream Cheese Frosting

Total Time:
40 mins
Prep Time:
15 mins
Cook Time:
25 mins
12 servings
Dish Size:
Muffin pan
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October 10, 2013
Tara’s Tidbits®

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

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
  • 1 cup shredded carrot
  • ¼ cup raisins
  • 12 paper cupcake liners
  • 8 ounces cream cheese, softened
  • 4 cups confectioners’ sugar
  • 1 tablespoon lemon juice
  • 1 stick butter, softened


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