Carrot Muffins with (this is not cream cheese) frosting

This recipe is adapted from Martha Stewart's Carrot Cupcake recipe so it is non-dairy (including the cream cheese like frosting):

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  • INGREDIENTS:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon grated nutmeg
  • 3/4 cup Crisco Butter Baking Stick (non-dairy)
  • 1 cup packed light-brown sugar
  • 1 large egg
  • 2 tablespoons plain Sour Supreme (non-dairy cour cream)
  • 1/4 teaspoon pure vanilla extract
  • 1 1/2 cups grated carrots (from about 4 medium carrots)
  • 1/2 cup applesauce

• For The Frosting:

  • 8 ounces Trader Joe's " This is not a tub of cream cheese" (non-Dairy)cream cheese, room temperature
  • 1/4 cup Crisco Butter Baking stick (non-dairy)
  • 1 cup confectioners' sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1 teaspoon grated orange zest
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  DIRECTIONS:

1. Preheat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners.
2. In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.
3. In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla, and applesauce. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined. Divide among muffin tin. Bake 25 to 30 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
4. Remove from pan to a wire rack to cool completely before frosting. To frost: Using an electric mixer, beat cream cheese, butter, and confectioners' sugar until smooth; beat in vanilla and orange zest.