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

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.