KraftRecipes.com
Print PageClose Window

Product Recall: We are voluntarily recalling fewer than 8,000 cases of regular Kraft American Singles Pasteurized Prepared Cheese Product
limited to 4 SKUs on two “Best When Used By” dates of February 20, 2015 and February 21, 2015. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Carrot Cupcakes with Cream Cheese Frosting

Carrot Cupcakes with Cream Cheese Frosting recipe
Recipe and Photo by Bloggers, Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith and their mother, Evangelina Soza of www.muybuenocookbook.com
These might just be the best carrot cupcakes you've ever had. Is it the applesauce? The nutmeg? The cream cheese frosting? Let us know when you find out!
time
prep:
1 min
total:
1 min
servings
total:

What You Need

 Cake:
3
 eggs plus 1 egg white
1-1/4
cups  sugar
1
cup  vegetable or canola oil
1/2
cup  applesauce
2
tsp.  ground cinnamon
1/4
tsp.  ground nutmeg
1/4
tsp.  salt
1
tsp.  CALUMET Baking Powder
1
tsp.  baking soda
2
cups  all-purpose flour
2
cups  grated carrots
1/2
cup  crushed pineapple, including juice
2/3
cup  crushed pecans (optional)
 Cream Cheese Frosting:
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2
cup  (1 stick) butter, softened
1
tsp.  vanilla extract
4
cups  powdered sugar
2 to 3
Tbsp.  milk

Make It

PREHEAT oven to 350ºF.

CAKE:
IN a mixing bowl, combine eggs, egg white, sugar, oil, and applesauce.

IN a separate bowl combine all dry ingredients. Add egg mixture to dry ingredients and beat all together.

ADD carrots, pineapple, and pecans (optional), and mix again. Spoon into 24 lined muffin cups; filling about 2/3 full.

PLACE pan on the middle oven rack and bake for 20 minutes, until a toothpick inserted into the middle comes out clean.

REMOVE from the oven and let cool for 5 minutes and then remove from the pan. Allow cupcakes to cool completely on wire racks before frosting.

FROSTING:
IN a large mixing bowl cream together butter, cream cheese, and vanilla extract.

GRADUALLY beat in powdered sugar. Add milk to desired consistency. (Don’t make it too thin or it will slide off the cupcakes.)

FROST cupcakes with a small spatula or use your favorite pastry tip and bag. Garnish with crushed pecans, if desired.

K:63709v0:145878     
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email