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Easter Carrot Cupcake

Easter-Carrot-Cupcakes-2-p7vaiw5sokcptjy6uvwil9zhc6q3y7jcputgitrzf4

Prep Time: 25 Minutes

Total Time: 49 Minutes

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Easter-Carrot-Cupcakes-2-p7vaiw5sokcptjy6uvwil9zhc6q3y7jcputgitrzf4

Ingredients

For the Cupcake batter:

  • 2 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 tsp. salt 1 tsp. Clabber Girl® Baking Soda
  • 4 lg. eggs
  • 2 C. granulated sugar
  • ¾ C. Crisco® Pure Vegetable Oil
  • 3 C. carrots, peeled and grated
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 C. golden raisins and/or chopped nuts, optional

Frosting:

  • 1/4 C. butter, softened
  • ⅓ C. cream cheese, softened
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 ½ C. powdered sugar
  • 1-3 Tbsp. milk, as needed
  • Food coloring, if desired

Directions

Cupcake Preparation:

  1. Preheat oven to 325° F. and line two muffin pans (24 total) with baking cups. Combine flour, baking powder, cinnamon, salt and baking soda, then set aside.
  2. Beat eggs in a large bowl. Add sugar, oil, carrots and vanilla; mix well. Add dry ingredients and nuts and/or raisins (if desired) to liquid ingredients. Blend until just mixed.
  3. Spoon batter into muffin pans until filled 3/4 full. Bake cupcakes at 325°F. for 12 minutes then rotate pans and bake for an additional 12 minutes.
  4. Ensure cupcakes are done by inserting a toothpick and visually ensuring toothpick is clean when removed.
  5. Let cupcakes cool completely before frosting.

Frosting Preparation:

  1. Cream butter and cream cheese until light and fluffy, then stir in Spice Islands® Pure Vanilla Extract. Beat in powdered sugar at low speed. Add in milk until the frosting reaches a smooth, spreadable consistency. Food coloring may be added, if desired.

Easter Carrot Cupcake

Easter-Carrot-Cupcakes-2-p7vaiw5sokcptjy6uvwil9zhc6q3y7jcputgitrzf4

Prep Time: 25 Minutes

Total Time: 49 Minutes

Ingredients

For the Cupcake batter:

  • 2 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 tsp. salt 1 tsp. Clabber Girl® Baking Soda
  • 4 lg. eggs
  • 2 C. granulated sugar
  • ¾ C. Crisco® Pure Vegetable Oil
  • 3 C. carrots, peeled and grated
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 C. golden raisins and/or chopped nuts, optional

Frosting:

  • 1/4 C. butter, softened
  • ⅓ C. cream cheese, softened
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 ½ C. powdered sugar
  • 1-3 Tbsp. milk, as needed
  • Food coloring, if desired

Directions

Cupcake Preparation:

  1. Preheat oven to 325° F. and line two muffin pans (24 total) with baking cups. Combine flour, baking powder, cinnamon, salt and baking soda, then set aside.
  2. Beat eggs in a large bowl. Add sugar, oil, carrots and vanilla; mix well. Add dry ingredients and nuts and/or raisins (if desired) to liquid ingredients. Blend until just mixed.
  3. Spoon batter into muffin pans until filled 3/4 full. Bake cupcakes at 325°F. for 12 minutes then rotate pans and bake for an additional 12 minutes.
  4. Ensure cupcakes are done by inserting a toothpick and visually ensuring toothpick is clean when removed.
  5. Let cupcakes cool completely before frosting.

Frosting Preparation:

  1. Cream butter and cream cheese until light and fluffy, then stir in Spice Islands® Pure Vanilla Extract. Beat in powdered sugar at low speed. Add in milk until the frosting reaches a smooth, spreadable consistency. Food coloring may be added, if desired.

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