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Carrot Cake Cupcakes with Cream Cheese Frosting Recipe

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This recipe for Carrot Cake Cupcakes with Cream Cheese Frosting is from Melody's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CUPCAKES:

1 1/4 cup flour
1/2 cup sugar
1/2 cup (packed) light brown sugar
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 large eggs
1 1/2 tsp vanilla extract
2 tbsp milk
1 1/2 cup freshly grated carrot
1/2 cup chopped walnuts or pecans, optional

CREAM CHEESE FROSTING:

1/2 cup unsalted butter, softened
8 oz cream cheese, brick style
1 tsp vanilla
1/4 tsp salt
4 cups powdered sugar
Directions:
Directions:
Preheat oven to 350º and line a 12-count muffin pabn with paper liners. In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg. Stir in canola oil. Add eggs, one at a time, pausing to scrape down sides of bowl after each addition. Beat until well combined. Stir in extract and milk. Add carrots and nuts and stir until combined. Evenly divide batter into cupcake liners, filling each 2/3 - 3/4 full. Transfer to oven and bake for 20 minutes or until toothpick inserted in the center comes out clean or with moist crumbs.

Combine butter and cream cheese for frosting in a bowl and beat until creamy, well combined and lump-free. Add vanilla and salt and stir until well combined. With mixer on low, gradually add powdered sugar until completely combined. Frost cooled cupcakes.

 

 

 

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