Carrot Cupcakes with Cream Cheese Frosting
Ingredients
CUPCAKES
- 1 cup brown sugar
- 3/4 cup sugar
- 3 eggs
- 2/3 cup Mazola® Corn Oil
- 1/4 cup Crown® Lily White® Corn Syrup
- 1 teaspoon pure vanilla extract
- 2-1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1-1/2 teaspoons Fleischmann's® Baking Powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2-1/2 cups finely shredded carrots
CREAM CHEESE FROSTING
- 4 ounces cream cheese, softened
- 2 tablespoons butter OR margarine, softened
- 1 tablespoon orange juice
- 1 teaspoon pure vanilla extract
- 1 teaspoon freshly grated orange peel
- 3 cups powdered sugar
PRODUCTS
Instructions
- Preheat oven to 350°F. Line 24 muffin cups with paper baking cups.
Cupcakes
- Beat brown sugar, sugar and eggs together in a large mixing bowl. Stir in oil, corn syrup and vanilla. Combine flour, cinnamon, nutmeg, baking powder, baking soda and salt in a small bowl. Add to egg mixture; stir to combine. Fold in carrots. Fill muffin cups two-thirds full.
- Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.
Cream Cheese Frosting
- Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Add more powdered sugar or orange juice or milk as needed to reach desired consistency.
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