Name: Best Carrot Cake Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 24 servings
Ingredients: 2 cups flour; 2 cups granulated sugar; 2 teaspoons baking powder; 2 teaspoons McCormick® Cinnamon, Ground; 0.5 teaspoon McCormick® Nutmeg, Ground; 0.5 teaspoon salt; 1.25 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; 0.5 cup butter, softened; 0.5 teaspoon McCormick® Pure Lemon Extract; 1 (16 ounce) box confectioners' sugar; 1 tablespoon milk, or as needed

Ingredients

Instructions

Step 1

Preheat the oven to 350 degrees F (180 degrees C). Line 24 muffin cups with liners.
Step 2

To make the carrot cake cupcakes: Stir flour, sugar, baking powder, cinnamon, nutmeg, and salt together in a large bowl until well combined. Add oil, eggs, and vanilla; mix well. Add carrots; mix until well blended. Spoon batter into the prepared muffin cups, filling each 2/3 full.
Step 3

Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 20 minutes. Cool cupcakes briefly in the pans on a wire rack. Remove cupcakes from the pans; cool completely.
Step 4

To make the lemon frosting: Beat cream cheese, butter, and lemon extract together in a large bowl with an electric mixer until light and fluffy. Gradually beat in confectioners' sugar until smooth. If frosting is too thick to spread, gradually beat in milk.
Step 5

Frost cooled cupcakes with frosting.

Enjoy your meal!