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Carrot Muffins

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Author: Olive
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Ingredients (click ingredient to buy it)

Instructions

  • PREHEAT THE OVEN TO 350 DEGREES F. LINE 12 MUFFIN CUPS WITH PAPER LINERS.
  • SIFT TOGETHER THE FIRST 6 INGREDIENTS. IN A LARGE BOWL, WHISK THE OIL, BROWN SUGAR AND EGGS UNTIL WELL COMBINED. WHISK IN THE APPLESAUCE, VANILLA AND CARROTS. ADD THE DRY INGREDIENTS AND MIX UNTIL COMBINED. STIR IN 1/4 CUP OF THE CHOPPED WALNUTS.
  • DIVIDE THE BATTER BETWEEN THE MUFFIN CUPS. BAKE UNTIL A TOOTHPICK COMES OUT CLEAN, ABOUT 20 MINUTES. TRANSFER TO A WIRE RACK TO COOL COMPLETELY.
  • WITH AN ELECTRIC MIXER, BEAT TOGETHER THE CREAM CHEESE, CONFECTIONERS’ SUGAR AND LEMON ZEST UNTIL SMOOTH AND CREAMY. FROST THE COOLED CUPCAKES AND SPRINKLE WITH THE REMAINING 2 TABLESPOONS CHOPPED WALNUTS. THE CUPCAKES SHOULD BE STORED IN THE REFRIGERATOR.
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