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Lemon Frosted Carrot Cake Cupcakes

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Lemon Frosted Carrot Cake Cupcakes

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    Directions

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    Ingredients :

  • Reynolds® StayBrite® Baking Cups
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon salt
  • 2 cups shredded carrots
  • ½ cup canola oil
  • ½ cup unsweetened applesauce
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla
  • 1 cup flaked coconut, toasted
  • 1 cup mini jelly beans or chocolate egg candies
  • Methods :

  • Step 1

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

  • Step 2

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

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

    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.

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