Carrot Cake Cupcakes....

This carrot cupcakes are so delicious!

Carrot Cake Cupcakes « : Blisstree - Serious Health and Wellness – Injected With Humor: "- Sent using Google Toolbar"

Carrot Cupcakes with Sour Cream Frosting
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.

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