Carrot Cake Cupcakes

By Hklbrries

Tip: Fill the bottom of a serving tray with a layer of jelly beans and nestle the cupcakes among them for a tempting presentation that guests can nibble from.

Ingredients

• 12 paper baking cups
• 1 3/4 cups flour
• 1 cup packed light brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup shredded carrots
• 3/4 cup applesauce
• 1/3 cup vegetable oil
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 (16 ounce) container ready-to-spread cream cheese frosting
• 3 ounces jelly beans, orange sherbet or tangerine flavor
• Shredded coconut, tinted green

Preparation

Step 1

Preheat oven to 350 F. Place baking cups in a muffin pan; set aside.

In a large bowl, using a wire whisk, stir together flour, brown sugar, baking powder, baking soda, cinnamon and salt.

In a medium bowl, combine carrots, applesauce, oil, egg and vanilla until blended. Add to the flour mixture and stir well.

Spoon batter into baking cups, filling two-thirds full. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Cool cupcakes in the pan for 10 minutes. Remove to a wire rack and let cool completely.

Frost with cream cheese frosting.

Use jelly beans and green coconut to design a carrot shape on each cupcake.