« Back to Spicy Carrot Cupcakes
White Lily

Spicy Carrot Cupcakes


25 min


20 min


12 servings


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.
    HEAT oven to 375°F. Line 12 muffin cups with paper liners.

  2. 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.

  3. 3.
    BAKE 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; cool on wire rack.

  4. 4.
    FROST with Cream Cheese Frosting.