Carrot and Cranberry Cupcakes

RECIPESPLUS
12Ingredients
40Minutes
350Calories

Ingredients

US|METRIC
  • 1 3/4 cups all purpose flour
  • 1 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 4 carrots (grated)
  • 3/4 cup dried cranberries (plus extra to decorate)
  • 3 eggs (lightly beaten)
  • 3/4 cup vegetable oil
  • 1/2 pound cream cheese (at room temperature)
  • 1/3 cup powdered sugar
  • 2 tablespoons lemon juice
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    Directions

    1. Preheat oven to 350°F. Grease a 12-cup muffin pan.
    2. Sift flour, sugar, baking soda and spices into a large bowl. Add carrots and cranberries. Whisk together eggs and oil then mix into carrot mixture until well combined. Transfer to prepared pan and bake for 20-25 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then turn out onto a wire rack to cool completely.
    3. Meanwhile, to make the cream cheese frosting, beat cream cheese, powdered sugar and lemon juice together until smooth. Spread over cupcakes. Decorate with extra cranberries.
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    NutritionView More

    350Calories
    Sodium8% DV200mg
    Fat34% DV22g
    Protein10% DV5g
    Carbs11% DV34g
    Fiber4% DV1g
    Calories350Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat5g25%
    Trans Fat0g
    Cholesterol75mg25%
    Sodium200mg8%
    Potassium150mg4%
    Protein5g10%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate34g11%
    Dietary Fiber1g4%
    Sugars18g36%
    Vitamin A70%
    Vitamin C4%
    Calcium6%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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