Prep Time: 15 minutes
Cook Time: 25 to 30 minutes
Yield: 24 cupcakes
- CUPCAKES:
- 1 cup brown sugar
- 3/4 cup sugar
- 3 eggs
- 2/3 cup Mazola® Vegetable Plus! Oil
- 1/4 cup Karo® Light Corn Syrup
- 1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract
- 2-1/2 cups all-purpose flour
- 2 teaspoons Spice Islands® Ground Saigon Cinnamon
- 1/4 teaspoon Spice Islands® Ground Nutmeg
- 1-1/2 teaspoons Argo® Baking Powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2-1/2 cups finely shredded carrots
- CREAM CHEESE FROSTING:
- 4 ounces cream cheese, softened
- 2 tablespoons butter OR margarine, softened
- 1 tablespoon orange juice
- 1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract
- 1 teaspoon orange zest (optional)
- 3 cups powdered sugar
|
 |
- Preheat oven to 350°F. Line 24 muffin cups with paper baking cups.
- For Cupcakes: Beat brown sugar, sugar and eggs together in a large mixing bowl. Stir in oil, corn syrup and vanilla. Combine flour, cinnamon, nutmeg, baking powder, baking soda and salt in a small bowl. Add to egg mixture; stir to combine. Fold in carrots. Fill muffin cups two thirds full.
- Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans 5 minutes; remove to wire racks cool completely. Frost with Cream Cheese Frosting.
- For Cream Cheese Frosting: Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Add more powdered sugar or orange juice or milk as needed to reach desired consistency.
|
