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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
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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.
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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.
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In a small bowl, combine frosting ingredients; beat until smooth.Frost cupcakes.Refrigerate leftovers.
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