Carrot Cake Cupcakes With Lemon Cream Cheese Frosting Recipe

Name: Carrot Cake Cupcakes With Lemon Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Carrot Cake Cupcakes:; 2 cups flour; 2 cups granulated sugar; 2 teaspoons baking powder; 2 teaspoons McCormick(R) Cinnamon, Ground; 1/2 teaspoon McCormick(R) Nutmeg, Ground; 1/2 teaspoon salt; 1 1/4 cups vegetable oil; 4 eggs, lightly beaten; 1 tablespoon McCormick(R) Pure Vanilla Extract; 3 cups finely grated carrots; Lemon Cream Cheese Frosting:; 1 (8 ounce) package cream cheese, softened; 1/2 cup butter, softened; 1/2 teaspoon McCormick(R) Pure Lemon Extract; 1 (16 ounce) box confectioners' sugar; 1 tablespoon milk, or as needed

Servings: persons

Carrot Cake Cupcakes:
2 cups flour
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons McCormick(R) Cinnamon, Ground
1/2 teaspoon McCormick(R) Nutmeg, Ground
1/2 teaspoon salt
1 1/4 cups vegetable oil
4 eggs, lightly beaten
1 tablespoon McCormick(R) Pure Vanilla Extract
3 cups finely grated carrots
Lemon Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1/2 teaspoon McCormick(R) Pure Lemon Extract
1 (16 ounce) box confectioners' sugar
1 tablespoon milk, or as needed

1
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.
2
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.
3
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.

1893

kcal

Calories

117

Fat

195

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Carrot Cake Cupcakes:, 2 cups flour, 2 cups granulated sugar, 2 teaspoons baking powder, and more.

Yes, Carrot Cake Cupcakes With Lemon Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake Cupcakes With Lemon Cream Cheese Frosting

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