Name: Lemon Frosted Carrot Cake Cupcakes
Prep time: 30 min
Cook time: 30 min
Yield: 24
Ingredients: Reynolds® StayBrite® Baking Cups -; All-purpose flour - 2 cups; Granulated sugar - 1 cup; Ground cinnamon - 2 teaspoons; Baking powder - 1 teaspoon; Baking soda - 1 teaspoon; Ground nutmeg - ¼ teaspoon; Salt - ⅛ teaspoon; Shredded carrots - 2 cups; Canola oil - ½ cup; Unsweetened applesauce - ½ cup; Egg, lightly beaten - 1; Vanilla - 1 teaspoon; Flaked coconut, toasted - 1 cup; Mini jelly beans or chocolate egg candies - 1 cup; Cream cheese, softened - 3 ounces; Butter, softened - 3 tablespoons; Lemon curd - 2 tablespoons; Powdered sugar, divided - 3 cups; Milk, or more as needed - 2 teaspoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Frosted Carrot Cake Cupcakes

1. Reynolds® StayBrite® Baking Cups -

2. All-purpose flour - 2 cups

3. Granulated sugar - 1 cup

4. Ground cinnamon - 2 teaspoons

5. Baking powder - 1 teaspoon

6. Baking soda - 1 teaspoon

7. Ground nutmeg - ¼ teaspoon

8. Salt - ⅛ teaspoon

9. Shredded carrots - 2 cups

10. Canola oil - ½ cup

11. Unsweetened applesauce - ½ cup

12. Egg, lightly beaten - 1

13. Vanilla - 1 teaspoon

14. Flaked coconut, toasted - 1 cup

15. Mini jelly beans or chocolate egg candies - 1 cup

16. Cream cheese, softened - 3 ounces

17. Butter, softened - 3 tablespoons

18. Lemon curd - 2 tablespoons

19. Powdered sugar, divided - 3 cups

20. Milk, or more as needed - 2 teaspoons

How to cook deliciously - Lemon Frosted Carrot Cake Cupcakes

1. Stage

Preheat oven to 350 degrees F. Line muffin pans with 24 Reynolds® StayBrite® Baking Cups.

2. Stage

Combine flour, sugar, cinnamon, baking powder, baking soda, nutmeg, and salt in a large bowl.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.