Lemon Frosted Carrot Cake Cupcakes

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with baking cups.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Whisk flour, white sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl until well combined; set aside.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Combine carrots, oil, applesauce, egg, and vanilla extract in a bowl until well mixed; mix into flour mixture just until combined. Divide batter among the prepared muffin cups.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Bake in the preheated oven until a toothpick inserted into centers comes out clean, 16 to 18 minutes. Cool cupcakes in the muffin tins for 5 minutes, then transfer to a wire rack to cool completely.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Beat cream cheese, butter, and lemon curd together in a large bowl with an electric mixer on medium-high speed until smooth. Gradually add 1 ½ cups confectioners' sugar, beating well. Beat in 2 teaspoons milk. Gradually beat in remaining 1 ½ cups confectioners' sugar. Beat in additional milk, 1 teaspoon at a time, to reach spreading consistency if needed.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Spread frosting onto cooled cupcakes, reserving a small amount of frosting. Place coconut flakes on top frosting to make "nests." Lightly dip jelly beans (or candy eggs) into reserved frosting; place into "nests."'}

📊 Nutrition Facts

Per serving (24 servings total)