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    You are in: Home / Recipes / 18-Carrot Cupcakes Recipe
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    18-Carrot Cupcakes

    18-Carrot Cupcakes. Photo by 2Bleu

    1/1 Photo of 18-Carrot Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Redsie's Note:

    From Rachel Ray magazine.

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    Ingredients:

    Serves: 18

    Yield:

    cupcakes

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350°.
    2. 2
      Line two 9-cup muffin pans with baking liners.
    3. 3
      Using an electric mixer, beat the brown sugar and eggs at high speed for 5 minutes. Add the oil and 2 tablespoons water; beat at medium speed until blended. Mix in the pumpkin pie spice, baking powder and baking soda. Mix in the flour at low speed; stir in the carrots.
    4. 4
      Fill each muffin cup halfway with batter and bake until golden, about 20 minutes. Let cool.
    5. 5
      Using the electric mixer, beat the butter and confectioners' sugar for 5 minutes. Add in the marshmallow cream and vanilla and mix until combined. Spread on the cupcakes.

    Ratings & Reviews:

    • on January 24, 2009

      45

      Delicious and very moist! We halved the batter and got 4 Jumbo muffins which is perfect for our family of 3. The pumkin pie spice was a bit overwhelming and we would use half that amount next time. We substituted the marshmallow cream with cream cheese (personal preference) but if you like marshmallows, it sounds like an awesome idea! Thanks for sharing the recipe. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for 18-Carrot Cupcakes

    Serving Size: 1 (74 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 283.9
     
    Calories from Fat 130
    45%
    Total Fat 14.4 g
    22%
    Saturated Fat 5.8 g
    29%
    Cholesterol 43.8 mg
    14%
    Sodium 130.4 mg
    5%
    Total Carbohydrate 37.5 g
    12%
    Dietary Fiber 0.5 g
    2%
    Sugars 25.7 g
    103%
    Protein 1.9 g
    3%

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