BANANA CARROT CUPCAKES WITH CREAM CHEESE FROSTING


Ingredients:

2 cups MAGNOLIA ALL PURPOSE FLOUR
2 tsp sifted baking soda
1/4 tsp iodized fine salt
2 tsp cinnamon powder
1 cup sugar
1 (225 g) bar MAGNOLIA GOLD BUTTER UNSALTED, melted
4 pc MAGNOLIA BROWN EGGS
1-1/2 cups grated carrots
1 cup drained crushed pineapple
1 cup packed brown sugar
1/2 cup mashed ripe lakatan bananas

Frosting

2 (225 g each) packs MAGNOLIA CREAM CHEESE, cut up
1/2 cup MAGNOLIA GOLD BUTTER UNSALTED, cut up
1 cup powdered sugar

Procedure:

  1. Preheat oven to 350°F. Line 2 muffin pans with muffin liners. Set aside.
  2. In a large mixing bowl, combine ingredients. Mix with a wooden spoon or rubber scrapper until well blended.
  3. Pour mixture into the prepared pan about 3/4 full. Bake for 20-25 minutes. Let cool.
  4. In a bowl, beat cream cheese and butter until fluffy. Lower speed and then add powdered sugar. Continue beating until well combined. Place in piping bag and frost each cupcake with a rosette tip.

Makes 24 cupcakes.


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