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Carrot Cake Cupcakes with Lemon Cream Cheese Frosting
Carrot Cake Cupcakes with Lemon Cream Cheese Frosting
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Delicious carrot cake cupcakes with spiced flavor, topped with tangy cream cheese frosting - perfect for any occasion!
Ingredients:
  • 2 cups flour
  • 2 cups granulated sugar
  • 2 teaspoons McCormick® Cinnamon, Ground
  • 0.5 teaspoon McCormick® Nutmeg, Ground
  • 1.25 cups vegetable oil
  • 4 eggs, lightly beaten
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 3 cups finely grated carrots
  • 0.5 cup butter, softened
  • 0.5 teaspoon McCormick® Pure Lemon Extract
  • 1 (16 ounce) box confectioners' sugar
  • 1 tablespoon milk, or as needed
Instructions:
  • Preheat the oven to 350 degrees F (180 degrees C) and prepare 24 muffin cups with liners.
  • In a large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg, and salt until mixed. Stir in oil, eggs, and vanilla until well combined. Add carrots and mix until blended. Spoon batter into muffin cups, filling each 2/3 full.
  • Bake the cupcakes in the preheated oven for about 20 minutes, or until a toothpick inserted comes out clean. Let them cool in the pans on a wire rack for 5 minutes, then remove and let them cool completely.
  • Prepare the frosting by mixing cream cheese, butter, and lemon extract in a large bowl with an electric mixer until fluffy. Slowly incorporate confectioners' sugar until smooth. If needed, add milk gradually to adjust consistency for spreading.
  • Spread the frosting over the cooled cupcakes.

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