Carrot Cupcakes with Cream Cheese Frosting

These classic Carrot Cupcakes with Cream Cheese Frosting are moist (sorry!) and flavourful. The frosting is rich and delicious. These cupcakes are great for Easter, Baby Showers and even non-occasions too.

 

These classic Carrot Cupcakes with Cream Cheese Frosting are moist (sorry!) and flavourful. The frosting is rich and delicious. These cupcakes are great for Easter, Baby Showers and even non-occasions too.

 

 

Carrot Cupcakes

Ingredients:

1 Cup All-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1/2 tsp salt
1 cup sugar
2 eggs, beaten
1/2 cup vegetable oil
1 1/2 cups carrots, grated
1 tsp vanilla

Frosting:

1 package (8 oz) Cream cheese, softened
1/4 Cup butter, softened
2 Cups powdered sugar
1 tsp vanilla

Candy Pearls

 

Directions:

Preheat oven to 350 degrees F and line a standard muffin pan with baking cups.

Whisk dry ingredients in a large bowl

Beat sugar, eggs, oil and vanilla together in a medium bowl until well combined.

Stir into dry mixture and mix well then stir in the carrots.

Spoon batter evenly into the prepared muffin tray.

Bake 18-22 minutes, or until a toothpick inserted into the centres comes out clean. (You can also check for a golden colour and springy to the touch)

Remove cupcakes to wire racks and cool completely.

Meanwhile, beat cream cheese and butter together in a medium bowl with an electric mixer until smooth and creamy.

Beat in powdered sugar and vanilla until light and fluffy.

Pipe frosting onto cooled cupcakes and decorate with candy pearls.

 

These classic Carrot Cupcakes with Cream Cheese Frosting are moist (sorry!) and flavourful. The frosting is rich and delicious. These cupcakes are great for Easter, Baby Showers and even non-occasions too.

5 from 1 vote
Carrot Cupcakes
Servings: 12
Ingredients
  • 1 Cup All-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup sugar
  • 2 eggs beaten
  • 1/2 cup vegetable oil
  • 1 1/2 cups carrots grated
  • 1 tsp vanilla
  • Frosting:
  • 1 package (8 oCream cheese softened
  • 1/4 Cup butter softened
  • 2 Cups powdered sugar
  • 1 tsp vanilla
  • Candy Pearls
Instructions
  1. Preheat oven to 350 degrees F and line a standard muffin pan with baking cups.
  2. Whisk dry ingredients in a large bowl
  3. Beat sugar, eggs, oil and vanilla together in a medium bowl until well combined.
  4. Stir into dry mixture and mix well then stir in the carrots.
  5. Spoon batter evenly into the prepared muffin tray.
  6. Bake 18-22 minutes, or until a toothpick inserted into the centres comes out clean.
  7. Remove cupcakes to wire racks and cool completely.
  8. Meanwhile, beat cream cheese and butter together in a medium bowl with an electric mixer until smooth and creamy.
  9. Beat in powdered sugar and vanilla until light and fluffy.
  10. Pipe frosting onto cooled cupcakes and decorate with candy pearls.

These classic Carrot Cupcakes with Cream Cheese Frosting are moist (sorry!) and flavourful. The frosting is rich and delicious. These cupcakes are great for Easter, Baby Showers and even non-occasions too.

 

 

2 thoughts on “Carrot Cupcakes with Cream Cheese Frosting

  1. 5 stars
    This is a beautiful and delicious recipe. I have already saved it. Thank you so much for sharing it with us.

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