Carrot Cupcakes with Sour Cream Frosting

Carrot Cupcakes with Sour Cream Frosting image

PREP TIME:

10

TOTAL TIME:

35

SERVINGS

18

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

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    For 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.

Per Serving: Calories: 292, Carbohydrate: 45 grams, Fat: 11 grams, Saturated fat: 3 grams, Protein: 4 grams, Cholesterol: 30 milligrams, Sodium: 142 milligrams, Calcium: 53 milligrams.

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