adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lemon Frosted Carrot Cake Cupcakes
0 Likes
Prep Time:
30 minutes
Cook Time:
18 minutes
Total Time:
53 minutes
Moist carrot cake cupcakes topped with zesty lemon frosting for a delightful spring indulgence.
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
  • 0.25 teaspoon ground nutmeg
  • 0.125 teaspoon salt
  • 2 cups shredded carrots
  • 0.5 cup canola oil
  • 0.5 cup unsweetened applesauce
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla
  • 1 cup flaked coconut, toasted
  • 1 cup mini jelly beans or chocolate egg candies
  • 3 ounces cream cheese, softened
  • 3 tablespoons butter, softened
  • 2 tablespoons lemon curd
  • 3 cups powdered sugar, divided
  • 2 teaspoons milk, or more as needed
Instructions:
  • Preheat your oven to 350 degrees F and prepare 24 Reynolds® StayBrite® Baking Cups in the muffin pans.
  • In a large bowl, mix together flour, sugar, cinnamon, baking powder, baking soda, nutmeg, and salt.
  • In a medium bowl, mix together the carrots, oil, applesauce, egg, and vanilla. Add the carrot mixture to the flour mixture and stir until just combined. Divide the batter evenly among the muffin cups.
  • Bake for 16 to 18 minutes until a toothpick inserted in centers comes out clean. Let cool for 5 minutes in the muffin pan, then transfer cupcakes to a cooling rack and cool completely.
  • Spread the Lemon Cream Cheese Frosting on top, setting aside a little. Create little coconut "nests" and gently dip jelly beans or candy eggs in the extra frosting before placing them in the "nests" for stability.
  • In a large mixing bowl, blend softened cream cheese and butter with lemon curd using an electric mixer until smooth. Mix in 1 1/2 cups powdered sugar gradually, then add 2 teaspoons of milk. Slowly incorporate another 1 1/2 cups powdered sugar. Adjust the spreading consistency by adding milk, 1 teaspoon at a time, if needed.

Similar Recipes