Carrot Cake Cupcakes with Cream Cheese Frosting
Ingredients
Carrot Cake Dry Mix
-
2½
cups
all-purpose flour
-
2
teaspoons
baking soda
-
2
teaspoons
ground cinnamon
-
1
teaspoon
freshly ground nutmeg
-
1
teaspoon
kosher salt
-
½
teaspoon
ground ginger
Carrot Cake Wet Mix
-
½
cup
unsalted butter
-
1
cup
white granulated sugar
-
1
cup
brown sugar
-
½
cup
vegetable oil
-
3
large
eggs
-
¾
cup
shaken buttermilk
-
2½
cups
grated carrots
-
1½
cups
chopped walnuts
Cream Cheese Frosting
-
½
cup
unsalted butter
-
8
ounces
cream cheese
-
1
teaspoon
pure vanilla extract
-
a pinch
kosher salt
-
3
cups
powdered sugar
-
2
tablespoons
heavy cream
Instructions
- Preheat the oven to 350°F and line cupcake tins with liners.
- Whisk together the dry ingredients in a medium bowl and set aside.
- In a stand mixer, cream the butter and sugars until fluffy.
- Add the oil and eggs to the butter mixture and mix until combined.
- Alternately add the buttermilk and dry mixture to the butter mixture until just combined.
- Fold in the grated carrots and walnuts until evenly distributed.
- Pour the batter into the cupcake liners, filling them about ¾ full.
- Bake for 20 to 22 minutes, or until a skewer comes out clean.
- Allow the cupcakes to cool before frosting.
- For the frosting, beat the butter and cream cheese until smooth.
- Sift in the powdered sugar, then add vanilla, salt, and heavy cream, mixing until fluffy.
- Frost the cooled cupcakes and decorate as desired.
Nutrition Facts (estimated)
Servings
12
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
3g
Sodium
200mg
Cholesterol
50mg
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