The classic carrot cake in a smaller cupcake form. Topped with a lemony cream cheese frosting, they make a special treat for Easter celebrations, bake sales, backyard cookouts and potlucks.
Ingredients
- flour: 2 cups
- granulated sugar: 2 cups
- baking powder: 2 tsp
- McCormick® Cinnamon, Ground: 2 tsp
- McCormick® Nutmeg, Ground: 0.5 tsp
- salt: 0.5 tsp
- ¼ cups vegetable oil: 1 piece
- eggs, lightly: 4 piece (beaten)
- McCormick® Pure Vanilla Extract: 1 Tbsp
- finely grated carrots: 3 cups
- cream cheese: 1 pack (8 ounce pack, softened)
- butter: 0.5 cup (softened)
- McCormick® Pure Lemon Extract: 0.5 tsp
- confectioners' sugar: 1 box (16 ounce box)
- milk: 1 Tbsp (or as needed)
Metric Conversion
Stages of cooking
-
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.
-
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.
-
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.
