Mini Pumpkin Carrot Cupcakes with Hazelnut Cream Cheese Frosting Recipe | Yummly
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Mini Pumpkin Carrot Cupcakes with Hazelnut Cream Cheese Frosting

KOOKING
12Ingredients
45Minutes
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Description

The wonderful part about Mini Pumpkin and Carrot Cupcakes with Hazelnut and Cheese Frosting is that it is versatile and hearty. It is a wonderful base for any dish and the texture adds so much to a meal. This recipe for Mini Pumpkin and Carrot Cupcakes with Hazelnut and Cheese Frosting is rich and flavorful. If you are searching for a fish dish that is creamy, packed with nutrients and has a hearty flavor, then try this meal. We hope you and your loved ones enjoy it as much as we do.

Ingredients

US|METRIC
4 SERVINGS
  • 70 grams cooked pumpkin
  • 100 grams carrot (cooked)
  • 250 grams flour
  • 2 eggs
  • 1/2 packet yeast
  • 150 grams sugar
  • 50 milliliters oil (light)
  • 1 pinch cinnamon
  • 150 grams cream cheese (cold)
  • 70 grams powdered sugar
  • 50 grams butter (cold)
  • 1 tablespoon hazelnut paste
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    Directions

    1. Preheat oven to 200°C (approximately 400°F).
    2. For cupcakes, beat eggs with sugar until foamy.
    3. Mix in all other ingredients and pour the batter into cupcake liners, filling slightly more than half.
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