Ann's Chocolate Chip Carrot Cake Pumpkins

Ann's Chocolate Chip Carrot Cake Pumpkins
  • PREP TIME
    20 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    1 hrs 10 mins
  • SERVING
    12 People
  • VIEWS
    15

Delightfully spiced and intensely moist carrot cake pumpkins studded with chocolate chips and pineapple, crowned with a tangy orange buttercream. These whimsical treats are perfect for autumn gatherings and spooky celebrations!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    89 g
  • Cholesterol
    103 mg
  • Fiber
    2 g
  • Protein
    7 g
  • Saturated Fat
    16 g
  • Sodium
    595 mg
  • Sugar
    60 g
  • Fat
    49 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Preheat oven to 325°F (165°C). Grease 12 pumpkin-shaped cupcake molds. (Prep time: 5 minutes)

02

Step
10 mins

In a large bowl, whisk together 2 cups cake flour, cinnamon, baking soda, baking powder, and salt. In a separate bowl, whisk together sugar, oil, and eggs until well combined. Stir in grated carrots and drained pineapple. (Prep time: 10 minutes)

03

Step
5 mins

In a small bowl, place 1 tablespoon cake flour. Add walnuts and chocolate chips, tossing to coat. This prevents them from sinking to the bottom of the cupcakes. Gently fold the coated nuts and chocolate chips into the carrot cake batter. (Prep time: 5 minutes)

04

Step
5 mins

Pour batter into prepared cupcake molds, filling each about two-thirds full. Gently tap molds on the counter to release any trapped air bubbles. (Prep time: 5 minutes)

05

Step
40 mins

Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in molds for 15-20 minutes before transferring to a wire rack to cool completely. (Bake time: 20-25 minutes, Cool time: 15-20 minutes)

06

Step
20 mins

While cupcakes are cooling, prepare the frosting: In a large bowl, combine softened butter and cream cheese. Beat with an electric mixer until light and fluffy, about 4-6 minutes. Gradually add confectioners' sugar on low speed, 1/2 cup at a time, until frosting is smooth and spreadable. Stir in vanilla extract, lemon juice, and orange food coloring until well combined. Refrigerate for 15-20 minutes to firm up slightly. (Prep time: 15-20 minutes)

07

Step
15 mins

Once cupcakes are completely cool, frost with the orange cream cheese frosting. Use black decorating gel to create jack-o'-lantern faces. (Prep time: 15 minutes)

For best results, use room temperature ingredients for both the cake and the frosting.
If you don't have pumpkin-shaped molds, standard cupcake liners will work just fine. Simply decorate with orange frosting and jack-o'-lantern faces.
To make the orange color more vibrant, use gel food coloring instead of liquid food coloring.
The cupcakes can be made a day ahead of time and stored in an airtight container at room temperature. Frost just before serving.
Feel free to substitute other nuts for the walnuts, such as pecans or almonds.

Giles Weissnat

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 5 Ratings)
Total Reviews: (5)
  • Ara Nienow

    My kids had so much fun helping me decorate these. It's a great activity for the whole family.

  • Eladio Keebler

    I found the recipe easy to follow, even for a beginner baker like me.

  • Wilmer Abshire

    I added a pinch of nutmeg to the cake batter and it gave it an extra layer of flavor.

  • Jonas Davis

    These were a hit at our Halloween party! Everyone loved the moist cake and the cute decorations.

  • Laurie Hickle

    The frosting was amazing! Not too sweet and the orange flavor was perfect.

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