Carrot Cupcakes With Cream Cheese Frosting
Carrot Cupcakes With Cream Cheese Frosting
Mix up your tailgate bites with these mini carrot cupcakes, your guests will be glad you did!
Servings
1
Ingredients
- 3 eggs
- 1 egg white
- 1-1/4 cup sugar
- 1 cup vegetable or canola oil
- 1/2 cup applesauce
- 2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon calumet baking powder
- 1 teaspoon baking soda
- 2 cup all-purpose flour
- 2 cup grated carrots
- 1/2 cup crushed pineapple, including juice
- 2/3 cup crushed pecans (optional)
- 1 package philadelphia cream cheese, softened
- 1/2 cup (one stick) butter, softened
- 1 teaspoon vanilla extract
- 4 cup powdered sugar
- 2-3 tablespoon milk
Directions
- Preheat oven to 350ºF.
- In a mixing bowl, combine eggs, egg white, sugar, oil, and applesauce.
- In a separate bowl combine all dry ingredients. Add egg mixture to dry ingredients and beat all together.
- Add carrots, pineapple, and pecans (optional), and mix again. Spoon into 24 lined muffin cups; filling about 2/3 full.
- Place pan on the middle oven rack and bake for 20 minutes, until a toothpick inserted into the middle comes out clean.
- Remove from the oven and let cool for 5 minutes and then remove from the pan. Allow cupcakes to cool completely on wire racks before frosting.
- In a large mixing bowl cream together butter, cream cheese, and vanilla extract.
- Gradually beat in powdered sugar. Add milk to desired consistency. (Don’t make it too thin or it will slide off the cupcakes.)
- Frost cupcakes with a small spatula or use your favorite pastry tip and bag. Garnish with crushed pecans, if desired.