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Spicy Carrot Cupcakes Recipe

Spicy Carrot Cupcakes
Source: Pillsbury

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

A recipe from Pillsbury

https://www.flyers-on-line.com/data/recipes/2871/spicy-carrot-cupcakes.jpg

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