LEMON FROSTED CARROT CAKE CUPCAKES
Top moist carrot cake cupcakes with bright and citrusy lemon frosting for a delectable spring treat.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 53m
Yield 24
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F. Line muffin pans with 24 Reynolds® StayBrite® Baking Cups.
- Combine flour, sugar, cinnamon, baking powder, baking soda, nutmeg, and salt in a large bowl.
- Combine the carrots, oil, applesauce, egg, and vanilla in a medium bowl. Add carrot mixture to the flour mixture; mix just until combined. Divide the batter among the prepared muffin cups.
- Bake 16 to 18 minutes or until a toothpick inserted in centers comes out clean. Cool 5 minutes in muffin pan. Transfer cupcakes to cooling rack; cool completely.
- Top with Lemon Cream Cheese Frosting, reserving a small amount. Make "nests" with the coconut. Dip jelly beans or candy eggs slightly into extra frosting and then place in the "nests" to keep them in place.
- Lemon Cream Cheese Frosting: Combine cream cheese, butter, softened; and lemon curd in a large mixing bowl. Beat with an electric mixer on medium to high speed until smooth. Gradually add 1 1/2 cups of powdered sugar, beating well. Beat in 2 teaspoons milk. Gradually beat in another 1 1/2 cups powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to reach spreading consistency.
Nutrition Facts : Calories 262.3 calories, Carbohydrate 45.3 g, Cholesterol 16.5 mg, Fat 8.6 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 130 mg, Sugar 33.5 g
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[email protected]I'm allergic to carrots. Can I substitute another vegetable?
Trinity Hadnott
[email protected]These cupcakes are the perfect combination of sweet and tangy.
Latosha Gillard
[email protected]The cupcakes were dry and the frosting was too runny. I followed the recipe exactly, so I'm not sure what went wrong.
Ali Shahzaman
[email protected]These cupcakes were a bit too sweet for my taste. I would recommend using less sugar in the frosting.
Kim Wise
[email protected]I'm not sure about the lemon frosting. I think I would prefer a cream cheese frosting.
Mohammed Abdullahi
[email protected]These cupcakes look amazing! I can't wait to try them.
Emelin Amzah
[email protected]Delicious! The cupcakes were moist and flavorful, and the frosting was creamy and not too sweet. I will definitely be making these again.
Wajiha Mustafa
[email protected]These cupcakes were easy to make and turned out great. I used a gluten-free flour blend and they still came out perfect.
somtee maria
[email protected]I'm not usually a fan of carrot cake, but these cupcakes changed my mind. They were so good! The frosting was especially delicious.
Md masum Bilah
[email protected]These cupcakes were a hit at my party! They were moist and flavorful, and the frosting was the perfect balance of sweet and tangy. I will definitely be making these again.