Carrot Cake Cupcakes PT50M https://img5.recipesrun.com/201907/2019/1028/73/1/093233/300x200x90.jpg The best Carrot Cake Cupcakes with a not-too-sweet cream cheese frosting on top! These carrot cupcakes are perfectly moist, lightly spiced and so flavorful. A cute idea for Easter is to decorate the cupcakes like Easter Nests and top them with little chocolate eggs. Pipe a little nest on top of the carrot cupcake, sprinkle with toasted coconut and top with little chocolate eggs. 6 servings Ingredients: 8 oz. cream cheese, room temperature 1 tsp. vanilla extract 1 cup powdered sugar, sifted 1/4 cup unsalted butter, softened 1/2 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. baking soda 1 tsp. baking powder 1 cup all-purpose flour 3/4 cup almond flour, or finely ground almonds 1/4 cup vegetable oil 1 1/2 cups grated carrots, about 3 large carrots 2 large eggs, room temperature 1/4 cup granulated sugar 1/2 cup brown sugar 1/2 cup unsalted butter, softened

Carrot Cake Cupcakes

4.7

( By Ellie )

The best Carrot Cake Cupcakes with a not-too-sweet cream cheese frosting on top! These carrot cupcakes are perfectly moist, lightly spiced and so flavorful. A cute idea for Easter is to decorate the cupcakes like Easter Nests and top them with little chocolate eggs. Pipe a little nest on top of the carrot cupcake, sprinkle with toasted coconut and top with little chocolate eggs.

01 Information

Grade medium
Serving 6 servings
Calorie 391 Kcal
Prep Time 30 Mins
Cook Time 20 Mins
Total Time 50 Mins

02 Ingredients

Frosting
- 8 oz. cream cheese, room temperature
- 1 tsp. vanilla extract
- 1 cup powdered sugar, sifted
- 1/4 cup unsalted butter, softened
Cupcakes
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1 cup all-purpose flour
- 3/4 cup almond flour, or finely ground almonds
- 1/4 cup vegetable oil
- 1 1/2 cups grated carrots, about 3 large carrots
- 2 large eggs, room temperature
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened

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03 Method

Step 1

Preheat oven to 350°F (180°C). Line a 12-count muffin pan with paper liners.
Step 2

In the bowl of a stand mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar together until slightly pale and fluffy, about 3-4 minutes.
Step 3

Add eggs, finely grated carrots, and vegetable oil. Mix until well combined.
Step 4

In another bowl, combine the flour, ground almonds, baking powder, baking soda, cinnamon, and salt. Add the flour mixture to the wet ingredients and mix until just combined.
Step 5

Divide the batter between the muffin cups, fill each about 3/4 full, and bake for about 20 minutes or until a skewer comes out clean. Cool in the muffin pan several minutes then transfer to a wire rack and cool completely.
Step 6

To make the frosting, beat together softened butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment at medium speed until light and fluffy, about 2-3 minutes.
Step 7

Add vanilla extract and cream cheese and beat until blended.
Step 8

Frost cupcakes with cream cheese frosting.

04 Author

Ellie

1078 Recipes

Carrot Cake Cupcakes

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