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Cupcakes with Speculoos Spread & Icing
Makes 1 Dozen Cupcakes
3/4 cup sugar
1/3 cup canola or vegetable oil
2 large eggs
1 cup all-purpose flour
1-1/2 teaspoons baking soda
3/4 teaspoon cinnamon
1/4 teaspoon salt
1-1/2 cups finely grated carrots (2 large carrots)
1/2 cup SPECULOOS Spread
1 (8 oz.) block reduced fat cream cheese (Neufchatel), softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 Banana (optional topping)


Heat oven to 350oF. Line twelve muffin cups with paper liners. Combine sugar, oil and eggs in a medium bowl; mix well. Combine flour, baking soda, cinnamon and salt; add to wet ingredients, mixing well. Stir in carrots. Spoon batter into prepared muffin cups. Bake 26 to 28 minutes or until wooden pick comes out clean. Transfer muffin pan to cooling rack; cool 5 minutes. Remove cupcakes from pan to rack; cool completely.


Beat together SPECULOOS Spread, cream cheese, powdered sugar and vanilla with a hand mixer until smooth. Frost cupcakes with the mixture; store in refrigerator. Makes 1 dozen cupcakes.
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