Recipe

18 Carrot Cupcakes Recipe

	Pleclare / All my dishes 1 year, 2 months ago Great spiced cupcakes with a marshmallow creme frosting. Prep:30m Cook:20m Servings:18	Pleclare
	brown sugarbaby carrotsmarshmallow cremepumpkin pie spicebutter oilbaking powder

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Ingredients

11/4c packed lt. brown sugar

2 large eggs

1/2c vegetable oil

1Tbs pumpkin pie spice

11/2tsp baking powder

1/2tsp baking soda

11/3c flour

11/2c baby carrots,shreaded

11/2 sticks (60z) unsalted butter,room temperature

3/4c confectioners sugar

1/4tsp salt

1 7.5 oz jar marshmallow cream

1tsp vanilla

Directions

Preheat oven to 350. Line 2 9 cup muffin pans with baking liners. Using an electric mixer,beat brown sugar and eggs at high speed for 5 mins. Add oil and 2Tbs water;beat at med. speed till blended. Mix in pumpkin pie spice,baking powder and baking soda. Mix in flour at lw speed;stir in the carrots.

Fill each muffin cup halfway with batter and bake until golden,about 20 mins. Let cool

Using electric mixer,beat the butter,confectioners sugar and salt for 5 mins. Add the marshmallow cream and vanilla and mix until combined. Spread on cupcakes

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