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18-Carrot Cupcakes

18-Carrot Cupcakes

John Kernick enlarge

By: Tracey Seaman

Dress up these cupcakes with white sprinkles or decorating sugar.

Key:

Our veggie-friendly dishes have no meat or fish.

Veg Out

18 Servings
Prep 30 min Bake 20 min

Ingredients:

1-1/4 cups packed light brown sugar
2 large eggs
1/2 cup vegetable oil
1 tablespoon pumpkin pie spice
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1-1/3 cups flour
1-1/2 cups baby carrots, shredded
1-1/2 sticks (6 ounces) unsalted butter, at room temperature
3/4 cup confectioners' sugar
1/4 teaspoon salt
One 7.5-ounce jar marshmallow cream
1 teaspoon pure vanilla extract

Directions:

Preheat the oven to 350°. Line two 9-cup muffin pans with baking liners. Using an electric mixer, beat the brown sugar and eggs at high speed for 5 minutes. Add the oil and 2 tablespoons water; beat at medium speed until blended. Mix in the pumpkin pie spice, baking powder and baking soda. Mix in the flour at low speed; stir in the carrots. Fill each muffin cup halfway with batter and bake until golden, about 20 minutes. Let cool.
Using the electric mixer, beat the butter and confectioners' sugar for 5 minutes. Add in the marshmallow cream and vanilla and mix until combined. Spread on the cupcakes.