Moist Carrot Cupcake2017-12-19
1 cup Magnolia Gold Butter, melted
2 cups sugar
4 pcs. med. eggs
2 cups Purefoods Baron all purpose flour
2 tsps. cinnamon powder
¼ tsp. ground cloves
2 tsps. baking soda
¼ tsp. fine salt
1 cup crushed pineapple, well-drained
2 cups carrots, grated
½ cup walnuts, coarsely chopped
For the cream cheese frosting:
1 cup Magnolia Cream Cheese, softened
1-½ cups powdered sugar, sifted
1 cup Magnolia Gold Butter
Preheat oven to 350ºF. Line muffin molds with muffin cups; set aside.
To prepare the cake, pour the ingredients in the order given above in a large mixing bowl. Mix with a rubber scraper until well combined. Divide the cake batter equally among the prepared cake pans. Bake for 30 to 35 minutes or until toothpick inserted in the center comes out clean.
To prepare the cream cheese frosting: Cream together the cream cheese, butter and sugar until light and fluffy. Add lemon juice, continue creaming until smooth in consistency.
To assemble: Pipe cream cheese frosting on top of the carrot cupcakes. Serve.