Carrot Cupcakes

Cinnamon kicks up this easy do-together carrot cake cupcakes recipe. Your kids will enjoy adding the carrot-tops!

It's a Summer Playdate, Fri., 6/1 @ 9am on NICK

Ingredients

• 2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 1/4 cups sugar
• 2 large eggs
• 1/2 cups vegetable oil
• 1/4 cup orange juice
• 1 1/2 cups grated carrots
• 1 can (16 oz.) cream cheese frosting
• Orange and green food coloring

Supplies

• Muffin pan (for 24 cupcakes)
• Wire cooling rack
• 18 cupcake liners
• Resealable plastic bags

Directions

1. Step 1

   Preheat oven to 350°F. Line 18 muffin cups with paper liners.

2. Step 2

   Combine the flour, baking soda, cinnamon, and salt in a large bowl. Combine the sugar, eggs, oil, and orange juice in another bowl and beat with a whisk until smooth.

3. Step 3

   Gradually add the wet ingredients to the flour mixture and mix until just smooth. Stir in the grated carrots. Divide the batter evenly between the prepared cupcake liners. Bake until golden brown and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Transfer to a wire rack to cool completely.

4. Step 4

   Tint 1/4 cup of the cream cheese frosting green and tint another 1/4 cup of the cream cheese frosting orange. Spoon each color frosting into a separate resealable bag.

5. Step 5

   Spread the remaining frosting on top of the cooled cupcakes and make smooth. Snip a small corner from each of the bags with the tinted frosting. Pipe carrots and the green tops on top of each cupcake.

Nurtition Facts

• Calories: 270
• Total Fat: 11g
• Saturated Fat: 3g
• Trans Fat: 0g
• Cholesterol: 29mg
• Sodium: 190mg
• Total Carbs: 42g
• Fiber: 1g
• Sugar: 30g
• Protein: 3g