Lemon Frosted Carrot Cake Cupcakes
Top moist carrot cake cupcakes with bright and citrusy lemon frosting for a delectable spring treat.
Reynolds Kitchens® Baking Cups are perfect for this recipe.
With our baking cups you can make your cupcakes as special as the reasons why you bake them.
Choose from StayBrite® vibrant colours or versatile plain baking cups. Foil lined, freestanding, and easy release, with no muffin pan needed.
Step 1PREHEAT oven to 350 °F. Line muffin pans with 24 Reynolds® Baking Cups.
Step 2COMBINE flour, sugar, cinnamon, baking powder, baking soda, nutmeg, and salt in a large bowl.
Step 3COMBINE the carrots, oil, applesauce, egg, and vanilla in a medium bowl. Add carrot mixture to the flour mixture; mix just until combined. Divide the batter among the prepared muffin cups.
Step 4BAKE 16 to 18 minutes or until a toothpick inserted in centres comes out clean. Cool 5 minutes in muffin pan. Transfer cupcakes to cooling rack; cool completely.
Step 5TOP with Lemon Cream Cheese Frosting, reserving a small amount. Make "nests" with the coconut. Dip jelly beans or candy eggs slightly into extra frosting and then place in the "nests" to keep them in place.
Lemon Cream Cheese Frosting
COMBINE 3 ounces cream cheese, softened; 3 tablespoons butter, softened; and 2 tablespoons lemon curd in a large mixing bowl. Beat with an electric mixer on medium to high speed until smooth. Gradually add 1 1/2 cups of powdered sugar, beating well. Beat in 2 teaspoons milk. Gradually beat in another 1 1/2 cups powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to reach spreading consistency.