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Carrot Cake Cupcakes Recipe

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Ingredients

Adjust Servings:
For the Cupcakes
1-1/2 cups (grated) Carrot
1 cup Flour
3/4 cup Sugar
2 Eggs
1 tsp Baking Soda
1 tsp Cinnamon Powder
1/4 tsp Salt
2/3 cup Oil
For the Frosting
4 oz Cream Cheese
2 cups Powdered Sugar
4 tbsp Butter
1 tsp Vanilla

Nutritional information

611kcal
Calories
32.6g
Fat
74g
Carbs
7.5g
Protein
144mg
Cholesterol
363mg
Sodium

Carrot Cake Cupcakes Recipe

  • 1 h 35 m
  • Serves 12
  • Medium

Ingredients

  • For the Cupcakes

  • For the Frosting

Directions

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The best Carrot Cake Cupcakes with cream cheese frosting is at your doorstep now! Try this and enjoy the sweet after dinner.

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Steps

1
Done

For the Cupcake

Preheat the oven to 350 degrees

2
Done

Combine the flour, cinnamon, sugar, baking soda, baking powder, and salt in a large bowl

3
Done

Combine the grated carrots and the oil in a separate bowl. Now, slowly add the flour mixture and stir until just mixed. Add the beaten eggs and stir for a few times until incorporated well

4
Done

Grease a muffin tin or use paper liners. Scoop the batter into a muffin tin and fill each muffin tin about ⅔ of the way up the side. Bake for about 13 minutes and add a few minutes if necessary

5
Done

Allow the cupcakes to cool.

6
Done

For the Frosting

Blend the cream cheese, vanilla and butter, until smooth

7
Done

Slowly beat in the powdered sugar until smooth and transfer to a plastic bag for piping the frosting evenly on the cupcakes.

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