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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 18 |
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Great spiced cupcakes with a marshmallow creme frosting. 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:
1. 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.
2. Fill each muffin cup halfway with batter and bake until golden,about 20 mins. Let cool
3. 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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