18-Carrot Cupcakes Recipe

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Ingredients:

Serving

1 1/4 cups packed light brown sugar
2 large eggs
1/2 cup vegetable oil
1 tbsp pumpkin pie spice
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/3 cups flour
1 1/2 cups baby carrots, shredded
3/4 cup unsalted butter, at room temperature
3/4 cup confectioners' sugar
1/4 tsp salt
1 (7 1/2 oz) jar marshmallow cream
1 tsp pure vanilla extract

Directions:

Preheat the oven to 350°.
Line two 9-cup muffin pans with baking liners.
Using an electric mixer, beat the brown sugar and eggs at high speed for 5 minutes. Add the oil and 2 tablespoons water; beat at medium speed until blended. Mix in the pumpkin pie spice, baking powder and baking soda. Mix in the flour at low speed; stir in the carrots.
Fill each muffin cup halfway with batter and bake until golden, about 20 minutes. Let cool.
Using the electric mixer, beat the butter and confectioners' sugar for 5 minutes. Add in the marshmallow cream and vanilla and mix until combined. Spread on the cupcakes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	562.02 Kcal (2353 kJ)
Calories from fat	336.16 Kcal
		% Daily Value*
Total Fat	37.35g	57%
Cholesterol	92.25mg	31%
Sodium	764.92mg	32%
Potassium	276.22mg	6%
Total Carbs	54.4g	18%
Sugars	25.65g	103%
Dietary Fiber	4.23g	17%
Protein	5.46g	11%
Vitamin C	1.5mg	2%
Vitamin A	0.7mg	22%
Iron	2.5mg	14%
Calcium	145.6mg	15%

Amount Per 100 g
Calories	349.66 Kcal (1464 kJ)
Calories from fat	209.14 Kcal
		% Daily Value*
Total Fat	23.24g	57%
Cholesterol	57.4mg	31%
Sodium	475.9mg	32%
Potassium	171.85mg	6%
Total Carbs	33.85g	18%
Sugars	15.96g	103%
Dietary Fiber	2.63g	17%
Protein	3.4g	11%
Vitamin C	0.9mg	2%
Vitamin A	0.4mg	22%
Iron	1.5mg	14%
Calcium	90.6mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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