I added a traditional family noodle dish to some slow cooker chicken. Add another quart of broth for it to be more soup-like. When I was a child, this was a staple at family gatherings, and the slow cooker makes it much simpler.
| Prep Time: | 30 mins |
| Cook Time: | 18 mins |
| Additional Time: | 5 mins |
| Total Time: | 53 mins |
| Servings: | 24 |
| Yield: | 24 cupcakes |
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
Instructions
- 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.
- The best party accessory is a matching dessert! Reynolds StayBrite Baking cups and these yummy cupcakes are sure to amp up any party. The colors of the baking cups won’t fade making your dessert the best on the block!
Nutrition Facts
| Calories | 262 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 130 mg |
| Sugars | 34 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I made the cupcake part of this recipe, but I used a different frosting. I didn’t have the ingredients to make the frosting. But, I made a Lemon Buttercream frosting instead. I made these for my daughter’s birthday, as carrot cake cupcakes are her favorite cupcake. As far as the cupcakes themselves go in this recipe, my hubby & I thought that they were just ok. We didn’t think they were anything spectacular. But, once I added the lemon flavored frosting to them, that took the cupcakes from ok to really good. We had NONE leftover from her birthday party, because everyone took multiple cupcakes home. I would recommend this recipe, if a lemon flavored frosting is used. Unfortunately, I can’t recommend this particular frosting as I couldn’t make it. I do plan on trying it though, so don’t let my review discourage you from trying the frosting in this recipe.
Delicious, these are very good, made them for easter and colored some of the coconut…big hit!
These should be called the disappearing cupcakes. I wouldn’t think that lemon goes with carrot, but man does it! Made them for Easter, and everyone loved them. The only thing I would change is to maybe use grated (fine) carrots instead of shreds. Also, cut down the baking soda – some of my shreds turned green.