Carrot Cake Cupcakes
Ingredients
The cupcakes
-
1
cup
all-purpose flour
-
¾
cup
sugar
-
1
teaspoon
cinnamon
-
1
teaspoon
baking soda
-
½
teaspoon
baking powder
-
¼
teaspoon
salt
-
1½
cups
grated carrots
-
⅔
cup
neutral oil
-
2
large
eggs, beaten
The frosting
-
4
ounces
cream cheese
-
4
tablespoons
butter
-
2+
cups
powdered sugar
-
1
teaspoon
vanilla extract
Instructions
- Preheat the oven to 350°F.
- Combine the dry ingredients in a large bowl.
- In a separate bowl, mix the grated carrots and oil, then add to the dry mixture until just combined.
- Stir in the beaten eggs gently.
- Grease a muffin tin or use paper liners, then fill each cup about ⅔ full with batter.
- Bake for about 13 minutes or until golden brown and springy.
- Allow the cupcakes to cool.
- For the frosting, blend cream cheese, butter, and vanilla until smooth, then gradually add powdered sugar until smooth.
- Frost the cooled cupcakes as desired.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
You might also like