Lemon Frosted Carrot Cake Cupcakes
Top moist carrot cake cupcakes with bright and citrusy lemon frosting for a delectable spring treat.
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Cooking tools:
- Hand mixer
- Muffin tin
- Cupcake liner
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Cooling rack
- Toothpick
- Kitchen timer
Ingredients
- 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 (4 medium)
- 1/2 cup canola oil
- 1/2 cup unsweetened applesauce
- 1 egg, lightly beaten
- 1 teaspoon vanilla
- 1 recipe Lemon Cream Cheese Frosting (below)
- 1 cup flaked coconut, toasted
- 1 cup mini jelly beans or chocolate egg candies
- Reynolds Kitchens® Baking Cups
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