18-carrot Cupcakes

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1 1/4 cups packed light brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tablespoon pumpkin pie spice
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/3 cups flour
• 1 1/2 cups baby carrots, shredded
• 3/4 cup unsalted butter, at room temperature
• 3/4 cup confectioners' sugar
• 1/4 teaspoon salt
• 1 (7 1/2 ounce) jar marshmallow cream
• 1 teaspoon pure vanilla extract

Recipe

• 1 preheat the oven to 350°.
• 2 line two 9-cup muffin pans with baking liners.
• 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 fill each muffin cup halfway with batter and bake until golden, about 20 minutes. let cool.
• 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.