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Curried Carrot Cupcakes with Basil Cream Cheese Frosting
Recipes
Curried Carrot Cupcakes with Basil Cream Cheese Frosting
24 servings
35 minutes total

Ingredients

  • 1 box carrot cake mix (15.25–16 oz)
  • 3 large eggs (or ¾ cup egg substitute)
  • ¼ cup vegetable oil
  • 1 ¼ cups water
  • 2 teaspoons curry powder
  • 24 cupcake liners
  • 2 tablespoons fresh basil
  • 1 orange, for zest
  • 1 (16 oz) container cream cheese frosting
  • 24 pecan halves (optional)

Steps

    1. Preheat oven to 350°F. Prepare cake mix using eggs, oil, water, and curry powder.
    2. Place cupcake liners in 2 (12-cup) muffin pans. Spoon batter into prepared cups, filling each about two-thirds full. Bake 18–20 minutes until a toothpick inserted in center comes out clean. Let stand 5 minutes, then remove from pans and cool 15 minutes on wire rack. Chop basil. Zest orange (1 teaspoon).
    3. Scoop frosting into large bowl; whisk basil and zest into frosting, then spread evenly onto cupcakes. Garnish with pecan halves, if using. Serve.

Amount per 1⁄24 recipe serving: Calories 200, Total Fat 10g, Sat Fat 2.5g, Trans Fat 1g, Chol 45mg, Sodium 150mg, Total Carb 27g, Fiber 0g, Sugars 21g, Protein 2g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 6%