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Carrot Cupcakes
 
 
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Carrot Cupcakes


If your kids think they don’t like carrots, just wait until these cinnamon-scented, lightly frosted little cakes hit the table.—Taste of Home Test Kitchen

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Hazırlık

  1. In a large bowl, beat the sugar, oil and egg until well blended.Beat in applesauce and vanilla.Combine the flour, baking soda, cinnamon and salt; gradually beat into sugar mixture until blended.Stir in carrots.
  2. Fill paper-lined muffin cups half full.Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean.Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. In a small bowl, combine frosting ingredients; beat until smooth.Frost cupcakes.Refrigerate leftovers.

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