Description
The classic carrot cake in a smaller cupcake form. Topped with a lemony cream cheese frosting, they make a special treat for Easter celebrations, bake sales, backyard cookouts and potlucks.
Ingredients
- 2 cups flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons McCormick® Cinnamon, Ground
- ½ teaspoon McCormick® Nutmeg, Ground
- ½ teaspoon salt
- 1 ¼ cups vegetable oil
- 4 eggs, lightly beaten
- 1 tablespoon McCormick® Pure Vanilla Extract
- 3 cups finely grated carrots
- 1 (8 ounce) package cream cheese, softened
- ½ cup butter, softened
- ½ teaspoon McCormick® Pure Lemon Extract
- 1 (16 ounce) box confectioners’ sugar
- 1 tablespoon milk, or as needed
Instructions
- Preheat oven to 350 degrees F. For the Cupcakes
- mix flour
- granulated sugar
- baking powder
- cinnamon
- nutmeg and salt in large bowl. Add oil
- eggs and vanilla; mix well. Add carrots; mix until well blended. Spoon batter into 24 paper-lined muffin cups
- filling each cup 2/3 full.
- Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
- For the Frosting
- beat cream cheese
- butter and lemon extract in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. If frosting is too thick to spread
- gradually beat in milk. Frost cooled cupcakes with frosting.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 24