Lemon Frosted Carrot Cake Cupcakes

Ingredients

• Servings: 24
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 2 cups shredded carrots
• 1/2 cup canola oil
• 1/2 cup unsweetened applesauce
• 1 egg, lightly beaten
• 1 teaspoon vanilla
• 1 cup flaked coconut, toasted
• 1 cup mini jelly beans or chocolate egg candies
• lemon cream cheese frosting:
• 3 ounces cream cheese, softened
• 3 tablespoons butter, softened
• 2 tablespoons lemon curd
• 3 cups powdered sugar, divided
• 2 teaspoons milk, or more as needed

Recipe

Preparation Time: 30 mins Cook Time: 18 mins Ready Time: 53 mins


• preheat oven to 350 degrees f. line muffin pans with 24 reynolds® staybrite® baking cups.
• combine flour, sugar, cinnamon, baking powder, baking soda, nutmeg, and salt in a large bowl.
• combine 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.
• bake 16 to 18 minutes or until a toothpick inserted in centers comes out clean. cool 5 minutes in muffin pan. transfer cupcakes to cooling rack; cool completely.
• top 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 cream cheese, butter, softened; and 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.