Carrot Cupcakes with Sour Cream Frosting
This recipe makes 24 cupcakes
2 -1/4 cups all purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1/2 cup vegetable oil
1/2 cup HP Hood Sour Cream
1-1/2 cups grated carrots
1 8 oz can crushed pineapple, undrained
1 tsp vanilla extract
Preheat oven to 375˚F. Line 24 muffin cups with cupcake liners and set aside. In a large bowl, combine dry ingredients, spices and sugar, mixing well. In a medium bowl, combine eggs, oil, sour cream, carrots, pineapple and vanilla extract, mixing well. Add wet mixture to dry mixture, stir just enough to combine ingredients. Fill muffin cups 3/4 full of batter. Bake in the center of the oven until light and golden brown and a toothpick inserted in the center comes out clean, 20-25 minutes. Cool in the pan for 10 minutes. Remove from muffin cups to wire rack to cool completely.
Sour Cream Frosting
4 Tbsp butter, softened
1/2 cup HP Hood Sour Cream
1/2 tsp vanilla extract
1/2 tsp lemon juice
1/4 tsp salt
2-3/4 cups confectioners’ sugar
In a medium bowl, mix together all ingredients, except powered sugar, until well combined. With an electric mixer on slow, add confectioners’ sugar, beating until smooth. Decorate as desired.
I get unbelievably excited this time of year. Even recipes seem to get excited. We’re all thawing out and ready for bright colors, flowers, birds, and fun, lighthearted recipes. This amazing Carrot Cupcakes with Sour Cream Frosting features Hood Sour Cream, pineapple, butter, and confectioner’s sugar – when that team takes the field, you know a HUGE victory is about to happen.
And we all know how sweet victory tastes…
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