Carrot Spice Cupcakes with Penuche Frosting
1/2 cup water
1/2 cup sour cream
3 large eggs
1 cup grated carrots
1 1/2 teaspoons pumpkin pie spice
OR 1 1/2 teaspoons ground cinnamon
1/2 cup butter
1 cup firmly packed brown sugar
3 tablespoons milk
1 1/2 cups powdered sugar
1 teaspoon vanilla
HEAT oven to 350°F. Line 24 muffin cups with paper baking cups.
BEAT cake mix, water, sour cream, oil and eggs in large bowl with electric mixer on medium speed until moistened. Beat 2 minutes. Fold in carrots, orange marmalade and pumpkin pie spice. Divide evenly in muffin cups.
BAKE 20 to 22 minutes or until toothpick inserted in center comes out clean. Remove from pan. Place on wire rack to cool completely.
MELT butter in medium saucepan. Add brown sugar. Bring to a boil on medium-high heat. Reduce heat to medium-low. Cook 2 minutes, stirring constantly. Stir in milk. Bring to a boil, stirring constantly. Pour into medium bowl. Cool 10 minutes. Beat powdered sugar gradually into mixture with electric mixer on medium speed. Add vanilla. Beat until smooth. Frost cupcakes as usual or dip tops of cupcakes into frosting.
Serving Size (1 cupcake of 24), Calories 250 (Calories from Fat 90), Total Fat 10g (Saturated Fat 4g, Trans Fat g), Cholesterol 35mg, Sodium 200mg, Total Carbohydrate 39g (Dietary Fiber g, Sugars 21g), Protein 2g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.