How to Make Lemon Frosted Carrot Cake Cupcakes - A Step-by-Step Guide

Carrot cake is a classic dessert that has been a favorite for generations. Its moist texture and delicious combination of spices make it a go-to choice for any special occasion. And when you add a tangy lemon frosting to the mix, you get a dessert that is simply irresistible. That’s why these Lemon Frosted Carrot Cake Cupcakes are a must-try for anyone who loves a good sweet treat.

These cupcakes are a perfect blend of flavors and textures. The moist carrot cake is studded with bits o...

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Ingredients

  • Reynolds® StayBrite® Baking Cups
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon salt
  • 2 cups shredded carrots
  • ½ cup canola oil
  • ½ cup unsweetened applesauce
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla
  • 1 cup flaked coconut, toasted
  • 1 cup mini jelly beans or chocolate egg candies
  • 3 ounces cream cheese, softened
  • 3 tablespoons butter, softened
  • 2 tablespoons lemon curd
  • 3 cups powdered sugar, divided
  • 2 teaspoons milk, or more as needed

Information

  • Prep Time: 30 mins
  • Cook Time: 18 mins
  • Additional Time: 5 mins
  • Total Time: 53 mins
  • Servings: 24
  • Yield: 24 cupcakes

  • Preheat oven to 350 degrees F. Line muffin pans with 24 Reynolds® StayBrite® Baking Cups.
  • Combine flour, sugar, cinnamon, baking powder, baking soda, nutmeg, and salt in a large bowl.
  • Combine the carrots, oil, applesauce, egg, and vanilla in a medium bowl. Add carrot mixture to the flour mixture; mix just until combined. Divide the batter among the prepared muffin cups.
  • Bake 16 to 18 minutes or until a toothpick inserted in centers comes out clean. Cool 5 minutes in muffin pan. Transfer cupcakes to cooling rack; cool completely.
  • Top with Lemon Cream Cheese Frosting, reserving a small amount. Make "nests" with the coconut. Dip jelly beans or candy eggs slightly into extra frosting and then place in the "nests" to keep them in place.
  • Lemon Cream Cheese Frosting: Combine cream cheese, butter, softened; and lemon curd in a large mixing bowl. Beat with an electric mixer on medium to high speed until smooth. Gradually add 1 1/2 cups of powdered sugar, beating well. Beat in 2 teaspoons milk. Gradually beat in another 1 1/2 cups powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to reach spreading consistency.
  • Nutrition

    262 cal.

    • Total Fat: 9g
    • Saturated Fat: 3g
    • Cholesterol: 17mg
    • Sodium: 130mg
    • Total Carbohydrate: 45g
    • Dietary Fiber: 1g
    • Total Sugars: 34g
    • Protein: 2g
    • Vitamin C: 1mg
    • Calcium: 23mg
    • Iron: 1mg
    • Potassium: 68mg