Spiced Carrot Cupcakes with Cream Cheese Frosting
Spiced Carrot Cupcakes with Cream Cheese Frosting | Ashley Supervalu
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Ingredients
- 2 cups shredded fresh carrots
- 1 pkg (8 oz each) cream cheese, softened
- 2 eggs
- 1/4 teaspoon ground allspice
- 1/4 teaspoon kosher salt
- 1-1/2 cups granulated sugar
- 3/4 cup lowfat buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- chopped walnuts, optional
- 1/2 teaspoon ground cinnamon
- 3/4 cup Pure Wesson® Vegetable Oil
- 1/4 teaspoon ground nutmeg
- 2 cups Ultragrain® All Purpose Flour
- 1/2 cup unsalted butter, softened
- 1 pound confectioners' sugar
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