Name: Carrot Cake Cupcakes with Lemon Cream Cheese Frosting
Prep time: 30 min
Cook time: 30 min
Yield: 24
Ingredients: Flour - 2 cups; Granulated sugar - 2 cups; Baking powder - 2 teaspoons; McCormick® Cinnamon, Ground - 2 teaspoons; McCormick® Nutmeg, Ground - ½ teaspoon; Salt - ½ teaspoon; Vegetable oil - 1 ¼ cups; Eggs, lightly beaten - 4; McCormick® Pure Vanilla Extract - 1 tablespoon; Finely grated carrots - 3 cups; Cream cheese, softened - 1 (8 ounce) package; Butter, softened - ½ cup; McCormick® Pure Lemon Extract - ½ teaspoon; Confectioners' sugar - 1 (16 ounce) box; Milk, or as needed - 1 tablespoon

Ingredients for - Carrot Cake Cupcakes with Lemon Cream Cheese Frosting

1. Flour 2 cups

2. Granulated sugar 2 cups

3. Baking powder 2 teaspoons

4. McCormick® Cinnamon, Ground 2 teaspoons

5. McCormick® Nutmeg, Ground ½ teaspoon

6. Salt ½ teaspoon

7. Vegetable oil 1 ¼ cups

8. Eggs, lightly beaten 4

9. McCormick® Pure Vanilla Extract 1 tablespoon

10. Finely grated carrots 3 cups

11. Cream cheese, softened 1 (8 ounce) package

12. Butter, softened ½ cup

13. McCormick® Pure Lemon Extract ½ teaspoon

14. Confectioners' sugar 1 (16 ounce) box

15. Milk, or as needed 1 tablespoon

How to cook deliciously - Carrot Cake Cupcakes with Lemon Cream Cheese Frosting

1 . Stage

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 . Stage

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 . Stage

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.