Spicy Carrot Cupcakes Recipe

Name: Spicy Carrot Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 servings
Ingredients: 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

Ingredients

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

PREP TIME 25m	COOK TIME 20m	TOTAL TIME 45m
YIELD 12 servings

Instructions

Heat oven to 375°F. Line 12 muffin cups with paper liners.
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.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; cool on wire rack.
Frost with Cream Cheese Frosting.

Desserts