Carrot Cake Cupcakes
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| Carrot Cake Cupcakes |
This recipe for carrot cupcakes is great for any time of the year, but the way I decorated them makes them perfect for spring and the coming Easter. If you like carrots, here is a good and easy way to enjoy them.
I just used my favoricarrot layer cake recipe and turned it into cupcake recipe.
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| Carrot Cake Cupcakes |
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| Carrot Cake Cupcakes |
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| Carrot Cake Cupcakes |
Servings: 14
Carrot Cake Cupcakes
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Carrot Cake Cupcakes
Ingredients
- Cupcakes
- 3 eggs
- 1 1/2 cup shredded carrots
- 1 cup sugar
- 1 1/2 cup flour
- 3/4 cup oil
- 1 1/2 tsp baking bowder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 3/4 tsp salt
- Frosting
- 4-6 oz cream cheese
- 3 tbsp unsalted butter
- 2 cups powder sugar
- 1 tsp vanilla extract
Instructions
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Cupcakes
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Preheat oven to 350F. Line a cupcake pan with paper cupcake cups and set a side.
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In a large bowl beat eggs and add sugar, oil, carrots and vanilla. Mix until well combined.
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In a separate bowl combine dry ingredients - flour, baking soda, baking powder, cinnamon and salt.
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Start adding dry ingredients to the other mixture until just combined.
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Transfer mixture to muffin cups, filling each one about 3/4 of the way. I suggest using an ice cream scoop for fling the cups. This way your cupcakes will be the same size.
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Bake until toothpick inserted comes out clean. (15-20 minutes depending on your oven)
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Transfer to a cooling rack and let cupcakes cool completely.
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Frosting:
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Beat butter, cream cheese and concessioners sugar until fluffy. Add vanilla extract an mix for1 more minute. Transfer to a piping bag and decorate the cupcakes. (They need to be completely cool, before you add the frosting).
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There are multiple and fun ways to decorate carrot cake cupcakes. For this recipe I add red some colorful spring (Easter) sprinkles, which made them look beautiful!
Course:
Dessert
Looks mighty yummy !