Carrot Cake Cupcakes with Lemon Cream Cheese Frosting
"The classic carrot cake in a smaller cupcake form. Topped with a lemony cream cheese frosting, they make a special treat for Easter celebrations, bake sales, backyard cookouts and potlucks...."
INGREDIENTS
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2 cups flour
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2 cups granulated sugar
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2 teaspoons baking powder
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2 teaspoons McCormick® Cinnamon, Ground
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1/2 teaspoon McCormick® Nutmeg, Ground
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1/2 teaspoon salt
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1 1/4 cups vegetable oil
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4 eggs, lightly beaten
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1 tablespoon McCormick® Pure Vanilla Extract
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3 cups finely grated carrots
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1 package (8 ounces) cream cheese, softened
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1/2 cup (1 stick) butter, softened
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1/2 teaspoon McCormick® Pure Lemon Extract
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1 box (16 ounces) confectioners' sugar
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1 to 2 tablespoons milk
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