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Carrot Cake Cupcakes with Cream Cheese Frosting (for 2) Recipe

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This recipe for Carrot Cake Cupcakes with Cream Cheese Frosting (for 2) 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:

1/2 cup + 2 tbsp flour (10 tbsp total)
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup grated carrot
1/3 cup sweetened coconut flakes
1/2 cup packed light brown sugar
1 large egg
2 tbsp sour cream
1/2 tsp vanilla extract
1/4 cup neutral oil (canola oil)

FROSTING:

1/2 of an 8oz block of cream cheese (4 oz) room temperature
3 tbsp unsalted butter, room temperature
1 1/2 cups confectioners sugar
1/2 tsp vanilla extract
Directions:
Directions:
Preheat oven to 350º. Line a muffin pan with 6 cupcake liners. In a large bowl, whisk together the flour, cinnamon, cloves, nutmeg, ginger, baking powder, baking soda, and salt. Whisk very well. Add the grated carrots and coconut, and whisk very well to combine. The flour coats the carrot and coconut pieces and helps them not to sink to the bottom of the cupcakes. In a separate bowl, whisk together the brown sugar, egg, sour cream, vanilla and oil. Combine the wet and dry ingredients, and stir just until blended. Divide the mixture between the cupcake liners, and bake for 24-27 minutes, or until a toothpick inserted comes out clean with only moist crumbs clinging to it. Let the cupcakes cool completely. Let the cream cheese and butter soften on the counter in the meantime.

To make the frosting: beat together the cream cheese, butter, confectioners sugar, and vanilla until light and fluffy. Frost cupcakes with a knife, or place the frosting in a piping bag fitting with a tip and frost them.

 

 

 

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