Spicy Carrot Cupcakes

Name: Spicy Carrot Cupcakes
Ingredients: 1/2 cup finely grated raw carrots; 1 cup White Lily(R) All Purpose Flour; 3/4 sugar; 1 teaspoon ground cinnamon; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 large eggs, well beaten; 1/3 cup Crisco(R) Pure Vegetable Oil; 1 cup applesauce; 1/2 teaspoon vanilla extract; 1 can (16 oz.) Pillsbury(R) Cream Cheese Frosting

12 ingredients

4 steps

Ingredients

1/2 cup finely grated raw carrots
1 cup White Lily(R) All Purpose Flour
3/4 sugar
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, well beaten
1/3 cup Crisco(R) Pure Vegetable Oil
1 cup applesauce
1/2 teaspoon vanilla extract
1 can (16 oz.) Pillsbury(R) Cream Cheese Frosting

Directions

1

HEAT oven to 375°F. Line 12 muffin cups with paper liners.
2

COMBINE carrots, flour, sugar, cinnamon, baking powder, baking soda and salt in large bowl. Add eggs, oil, applesauce and vanilla. Beat on medium speed until well combined (about 1 minute). Fill muffin cups about 3/4 full.
3

BAKE 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; cool on wire rack.
4

FROST with Cream Cheese Frosting.