Prep Time::30 mins
Cook Time::20 mins
Additional Time::5 mins
Total Time::55 mins
Servings::24
Yield::24 cupcakes
Ingredients
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Carrot Cake Cupcakes:
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons McCormick cinnamon, ground
½ teaspoon McCormick nutmeg, ground
½ teaspoon salt
1 ¼ cups vegetable oil
4 large eggs, lightly beaten
1 tablespoon McCormick pure vanilla extract
3 cups finely grated carrots
Lemon Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
½ teaspoon McCormick pure lemon extract
1 (16 ounce) box confectioners' sugar
1 tablespoon milk, or as needed
Directions
Preheat the oven to 350 degrees F (180 degrees C). Line 24 muffin cups with liners.
Make cupcakes: Stir together flour, sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl until well combined. Add oil, eggs, and vanilla; mix well. Add carrots; mix until well blended. Spoon batter into the prepared muffin cups, filling each 2/3 full.
Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 20 minutes. Cool in the pans on a wire rack for 5 minutes. Remove cupcakes from the pans; cool completely.
Make frosting: Beat together cream cheese, butter, and lemon extract in a large bowl with an electric mixer until light and fluffy. Gradually beat in confectioners' sugar until smooth. If frosting is too thick to spread, gradually beat in milk.
Frost cooled cupcakes with frosting.