Recipes Desserts Lemon Frosted Carrot Cake Cupcakes 4.4 (5) 3 Reviews 3 Photos Top moist carrot cake cupcakes with bright and citrusy lemon frosting for a delectable spring treat. Submitted by Reynolds KitchensR Updated on June 19, 2020 Save Rate Print Share Close Add Photo 3 Prep Time: 30 mins Cook Time: 18 mins Additional Time: 5 mins Total Time: 53 mins Servings: 24 Yield: 24 cupcakes Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients Reynolds® StayBrite® Baking Cups 2 cups all-purpose flour 1 cup granulated sugar 2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda ¼ teaspoon ground nutmeg ⅛ teaspoon salt 2 cups shredded carrots ½ cup canola oil ½ cup unsweetened applesauce 1 egg, lightly beaten 1 teaspoon vanilla 1 cup flaked coconut, toasted 1 cup mini jelly beans or chocolate egg candies Lemon Cream Cheese Frosting: 3 ounces cream cheese, softened 3 tablespoons butter, softened 2 tablespoons lemon curd 3 cups powdered sugar, divided 2 teaspoons milk, or more as needed Directions Preheat oven to 350 degrees F. Line muffin pans with 24 Reynolds® StayBrite® Baking Cups. Combine flour, sugar, cinnamon, baking powder, baking soda, nutmeg, and salt in a large bowl. Combine the carrots, oil, applesauce, egg, and vanilla in a medium bowl. Add carrot mixture to the flour mixture; mix just until combined. Divide the batter among the prepared muffin cups. Bake 16 to 18 minutes or until a toothpick inserted in centers comes out clean. Cool 5 minutes in muffin pan. Transfer cupcakes to cooling rack; cool completely. Top with Lemon Cream Cheese Frosting, reserving a small amount. Make "nests" with the coconut. Dip jelly beans or candy eggs slightly into extra frosting and then place in the "nests" to keep them in place. Lemon Cream Cheese Frosting: Combine cream cheese, butter, softened; and lemon curd in a large mixing bowl. Beat with an electric mixer on medium to high speed until smooth. Gradually add 1 1/2 cups of powdered sugar, beating well. Beat in 2 teaspoons milk. Gradually beat in another 1 1/2 cups powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to reach spreading consistency. REYNOLDS KITCHENS TIP: The best party accessory is a matching dessert! Reynolds StayBrite Baking cups and these yummy cupcakes are sure to amp up any party. The colors of the baking cups won't fade making your dessert the best on the block! I Made It Print Nutrition Facts (per serving) 262 Calories 9g Fat 45g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 262 % Daily Value * Total Fat 9g 11% Saturated Fat 3g 15% Cholesterol 17mg 6% Sodium 130mg 6% Total Carbohydrate 45g 16% Dietary Fiber 1g 4% Total Sugars 34g Protein 2g 4% Vitamin C 1mg 1% Calcium 23mg 2% Iron 1mg 4% Potassium 68mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.