Simple Way to Chocolate Cupcakes With Cream Cheese Frosting Martha Stewart

Carrot Cake Cupcakes With Lemon Cream Cheese Frosting

Remove cupcakes from tin, and let cool completely on a wire rack.

Recipe Summary Carrot Cake Cupcakes With Lemon Cream Cheese Frosting

The classic carrot cake in a smaller cupcake form. Topped with a lemony cream cheese frosting, they make a special treat for Easter celebrations, bake sales, backyard cookouts and potlucks.

Ingredients | Chocolate Cupcakes With Cream Cheese Frosting Martha Stewart

2 cups flour

2 cups granulated sugar

2 teaspoons baking powder

2 teaspoons McCormick® Cinnamon, Ground

½ teaspoon McCormick® Nutmeg, Ground

½ teaspoon salt

1 ¼ cups vegetable oil

4 eggs, lightly beaten

1 tablespoon McCormick® Pure Vanilla Extract

3 cups finely grated carrots

1 (8 ounce) package cream cheese, softened

½ cup butter, softened

½ teaspoon McCormick® Pure Lemon Extract

1 (16 ounce) box confectioners' sugar

1 tablespoon milk, or as needed

Directions

Info | Chocolate Cupcakes With Cream Cheese Frosting Martha Stewart

prep: 30 mins cook: 20 mins total: 50 mins Servings: 24 Yield: 24 cupcakes

TAG : Carrot Cake Cupcakes With Lemon Cream Cheese Frosting

Desserts, Frostings and Icings, Lemon,

Images of Chocolate Cupcakes With Cream Cheese Frosting Martha Stewart

Chocolate Cupcakes With Cream Cheese Frosting Martha Stewart - Lower the speed on the mixer and sift in the powdered sugar, one cup at the time.