18-Carrot Cupcakes

Name: 18-Carrot Cupcakes
Ingredients: 1 14 cups packed light brown sugar; 2 large eggs; 12 cup vegetable oil; 1 tablespoon pumpkin pie spice; 1 12 teaspoons baking powder; 12 teaspoon baking soda; 1 13 cups flour; 1 12 cups baby carrots, shredded; 34 cup unsalted butter, at room temperature; 34 cup confectioners' sugar; 14 teaspoon salt; 1 (7 1/2 ounce) jar marshmallow cream; 1 teaspoon pure vanilla extract

13 ingredients

11 steps

Ingredients

1 14 cups packed light brown sugar
2 large eggs
12 cup vegetable oil
1 tablespoon pumpkin pie spice
1 12 teaspoons baking powder
12 teaspoon baking soda
1 13 cups flour
1 12 cups baby carrots, shredded
34 cup unsalted butter, at room temperature
34 cup confectioners' sugar
14 teaspoon salt
1 (7 1/2 ounce) jar marshmallow cream
1 teaspoon pure vanilla extract

Directions

1

Preheat the oven to 350.
2

Line two 9-cup muffin pans with baking liners.
3

Using an electric mixer, beat the brown sugar and eggs at high speed for 5 minutes.
4

Add the oil and 2 tablespoons water; beat at medium speed until blended.
5

Mix in the pumpkin pie spice, baking powder and baking soda.
6

Mix in the flour at low speed; stir in the carrots.
7

Fill each muffin cup halfway with batter and bake until golden, about 20 minutes.
8

Let cool.
9

Using the electric mixer, beat the butter and confectioners' sugar for 5 minutes.
10

Add in the marshmallow cream and vanilla and mix until combined.
11

Spread on the cupcakes.