Luscious Carrot Cupcakes

Name: Luscious Carrot Cupcakes
Total time: 122
Yield: 12
Ingredients: ½ cup vegetable oil; 2 tablespoons vegetable oil; 3 eggs; 1 ¼ cups brown sugar; 2 ¼ cups grated carrots; 1 ⅔ cups all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon baking powder; 1 teaspoon vanilla sugar; ½ teaspoon salt; 1 (16 ounce) package confectioners' sugar, or as needed; ½ (8 ounce) package cream cheese (such as Philadelphia®); 3 tablespoons butter; ½ lemon, juiced; 1 lemon, zested

Recipe by Jarnsaxa from allrecipes.com

Dessert 2 Hr. 2 Mins.

Ingredients

12 servings

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½ cup vegetable oil
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2 tablespoons vegetable oil
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3 eggs
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1 ¼ cups brown sugar
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2 ¼ cups grated carrots
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1 ⅔ cups all-purpose flour
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2 teaspoons ground cinnamon
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1 teaspoon baking powder

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1 teaspoon vanilla sugar
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½ teaspoon salt
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1 (16 ounce) package confectioners' sugar, or as needed
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½ (8 ounce) package cream cheese (such as Philadelphia®)
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3 tablespoons butter
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½ lemon, juiced
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1 lemon, zested

Instructions

Preheat oven to 350 degrees F (175 degrees C).
Mix 1/2 cup plus 2 tablespoons oil, eggs, brown sugar, and grated carrots together, in that order, in a bowl.
Mix flour, cinnamon, baking powder, vanilla sugar, and salt together in a separate bowl. Add flour mixture to oil mixture and stir to combine. Fill 12 cups of a muffin tin with the batter.
Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean, 12 to 15 minutes; do not overbake. Cool completely before frosting, about 45 minutes.
Mix confectioners' sugar, cream cheese, butter, lemon juice, and lemon zest together in a bowl; stir until the icing reaches a smooth, thick, and creamy texture. Cover icing with plastic wrap and refrigerate until set, at least 30 minutes, before topping cupcakes.