Spicy Carrot Cupcakes
PREP TIME: 25 min
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COOK TIME: 20 min
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YIELD: 12 servings |
INGREDIENTS:
| 1 1/2 cups finely grated raw carrots | 1/4 tsp. salt |
| 1 cup White Lily® Enriched Bleached All Purpose Flour | 2 large eggs well beaten |
| 3/4 cup sugar | 1/3 cup Crisco® Pure Vegetable Oil |
| 1 tsp. ground cinnamon | 1/4 cup applesauce |
| 1 tsp. baking powder | 1/2 tsp. vanilla extract |
| 1/2 tsp. baking soda | 1 (16 oz.) can Pillsbury® Creamy Supreme® Cream Cheese Flavored Frosting |
- 1 1/2 cups finely grated raw carrots
- 1 cup White Lily® Enriched Bleached All Purpose Flour
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, well beaten
- 1/3 cup Crisco® Pure Vegetable Oil
- 1/4 cup applesauce
- 1/2 teaspoon vanilla extract
- 1 (16 oz.) can Pillsbury® Creamy Supreme® Cream Cheese Flavored Frosting
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 375°F. Line 12 muffin cups with paper liners.
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2.
COMBINE carrots, flour, sugar, cinnamon, baking powder, baking soda and salt in large bowl. Add eggs, oil, applesauce and vanilla. Beat on medium speed until well combined (about 1 minute). Fill muffin cups about 3/4 full.
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3.
BAKE 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; cool on wire rack.
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4.
FROST with Cream Cheese Frosting.
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