Sweet Carrot Cupcakes
Carrot Cake Cupcakes with Cream Cheese Frosting
2 cups self-rising flour
2 teaspoons cinnamon
2 cups granulated sugar
1 cup melted butter
2 4oz jars sweet carrot baby food
2 large finely grated carrots
1 pkg softened cream cheese (8oz)
1 7oz jar marshmallow creme
1 tsp vanilla
1 cup walnuts or pecans
1 tbsp honey
1/2 tsp brown sugar
1 tsp cinnamon
1 tbsp butter
Preheat oven to 325 degrees. Prepare your cupcake pan with liners. In a large mixing bowl, combine all dry ingredients. Mix in eggs and add melted butter (make sure butter is not too hot or it will cook your eggs). Add both jars of baby food and your finely grated carrots and mix until well incorporated. Spoon batter into cupcake liners until about 2/3 full (1/3 cup of batter).
place in oven and bake for 15-20 minutes or until golden brown and springy to touch. If baking in cake form, bake at 325 degrees for 25-30 minutes or until golden brown and a toothpick inserted in middle comes out clean.
While the cupcakes are cooling, take the softened cream cheese, marshmallow creme and vanilla and mix together until smooth. Place in piping bag for decoration using your favorite tip. Also prepare your garnish at this time. in a small skillet place walnuts or pecans, butter, honey, brown sugar and cinnamon. Turn on low heat and slowly stir until brown sugar has melted and starts to carmalize. Remove from heat immediatly. Once cooled, sprinkle on the top of your iced cupcakes.
Servings24 regular cupcakes
no nutrition information available
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