Carrot cupcakes with lemon frosting

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How to make Carrot cupcakes with lemon frosting

  • Yield : 16
  • Prep Time : 0:15
  • Cook Time : 0:20
  • Total Time : 0:35

Ingredients

  • 250ml (1 cup) vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 215g (1 cup) caster sugar
  • 190g (2 cups) coarsely grated carrot
  • 150g (1 cup) self-raising flour
  • 1 x 125g pkt almond meal
  • 1 teaspoon ground cinnamon
  • 1 x 250g pkt cream cheese, at room temperature
  • 230g (1 1/2 cups) icing sugar mixture
  • 2 teaspoons finely grated lemon rind
  • 1 tablespoon fresh lemon juice

Method

  • Step 1 Preheat oven to 180°C. Line sixteen 80ml (1/3-cup) capacity muffin pans with 2 layers of paper cases.
  • Step 2 Whisk together the oil, eggs and vanilla in a bowl. Add the caster sugar and beat to combine. Stir in the carrot, flour, almond meal and cinnamon. Spoon among lined pans. Bake for 18-20 minutes or until a skewer inserted into the centres comes out clean. Set aside to cool.
  • Step 3 Use an electric beater to beat the cream cheese, icing sugar, lemon rind and lemon juice in a bowl until smooth. Spread over the cupcakes to serve.

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