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Carrot Cupcakes with Sour Cream Frosting

servings: 24
Carrot Cupcakes with Sour Cream Frosting

prep time

10

total time

35

ingredients

17

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Carrot Cupcakes with Sour Cream Frosting

servings: 24
INGREDIENTS:
ingredients
CUPCAKES
• 2 1/4 cups flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/2 cup brown sugar
• 1/2 cup sugar
• 2 eggs
• 1/2 cup vegetable oil
• 1/2 cup Hood® Sour Cream
• 1 1/2 cups grated carrots
• 1 8 oz. can crushed pineapple, undrained
• 1 tsp. vanilla extract

FROSTING
• 4 Tbsp. butter, softened
• 1/2 cup Hood® Sour Cream
• 1/2 tsp. vanilla extract
• 1/2 tsp. lemon juice
• 1/4 tsp. salt
• 2 3/4 cups confectioners' sugar
DIRECTIONS:
directions
Preheat oven to 375°F. Line 24 muffin cups with cupcake liners and set aside. In a large bowl, combine dry ingredients, spices, and sugar, mixing well. In a medium bowl, combine eggs, oil, sour cream, carrots, pineapple, and vanilla extract, mixing well. Add wet mixture to dry mixture, stirring just enough to combine ingredients. Fill muffin cups 3/4 full of batter. Bake in center of oven until light golden brown and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool in pan for 10 minutes. Remove from muffin cups to wire rack to cool completely.

Frosting: In a medium bowl, mix together all ingredients, except powdered sugar, until well combined. With an electric mixer on low speed, add confectioners' sugar, beating until smooth. Decorate as desired.


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