This is a print preview of "Carrot Cupcakes with Cream Cheese Frosting" recipe.

Carrot Cupcakes with Cream Cheese Frosting Recipe
by Salad Foodie

Carrot Cupcakes with Cream Cheese Frosting

Carrot Cupcakes with Cream Cheese Frosting allows everyone to "have their cake and eat it too."

Rating: 4.5/5
Avg. 4.5/5 2 votes
Prep time: United States American
Cook time: Servings: 12

Ingredients

  • CUPCAKES:
  • 1 cup all-purpose flour (may be ½ or more whole wheat)
  • 1/3 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 2 eggs, beaten
  • 1/4 cup canola oil
  • 1 1/2 cups finely grated carrots
  • Optional: Powdered sugar or Cream Cheese Frosting with Walnuts (recipe follows)
  • CREAM CHEESE FROSTING:
  • 1 tablespoon butter
  • 1 ounce cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • 1/2 cup powdered sugar
  • 1/3 cup chopped walnuts

Directions

  1. CUPCAKES:
  2. In a large mixing bowl, blend together flour, sugar, baking powder, baking soda, and cinnamon. Add beaten eggs, oil and carrots, blending until mixed well.
  3. Divide batter into 12 cupcake papers in muffin baking pan. Bake at 325̊ F for 20-24 minutes until toothpick tests done.
  4. Optional: Sift powdered sugar over tops before serving, or frost with Cream Cheese Frosting with Walnuts (recipe below.)
  5. CREAM CHEESE FROSTING:
  6. In small bowl beat together butter, cream cheese, vanilla and powdered sugar. Spread a small amount on top of each cupcake and garnish with a sprinkle of walnuts.
  7. Yield: 12 cupcakes.