Carrot Cupcakes with Cream Cheese Frosting
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Carrot Cupcakes topped with Classic Cream Cheese Frosting, Chopped Walnuts and Candied Eggs…!!!
Course:
Dessert
Cuisine:
American
Keyword:
cake, carrot cake, cupcake, easter egg
Servings: 16
Ingredients
For making cupcakes
- 1 cup flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon powder
- ¼ tsp salt
- 2 large eggs (at room temperature)
- 2/3 cup vegetable oil
- 2/3 cup granulated sugar
- ½ tsp vanilla extract
- 1½ cup grated carrots
- Candied Easter eggs (optional)
- ½ cup walnuts (chopped)
For cream cheese frosting
- ½ cup unsalted butter (at room temperature)
- 8 oz Cream Cheese (at room temperature)
- 3 cups of powdered sugar
- 1 tsp vanilla extract
Instructions
For making cupcakes
-
Preheat oven to 350 degrees F.
-
Line a muffin tin with cupcake liners. Grease them with oil or butter.
-
In a medium bowl, sift together the dry ingredients; flour, baking powder, baking soda, salt and cinnamon powder. Keep aside.
-
In a large mixing bowl, whisk eggs and oil until well combined. Follow by adding granulated sugar and vanilla extract, and mix.
-
Slowly add the dry ingredients in batches and mix well.
-
Add the grated carrots; fold in the batter until well combined.
-
Pour the batter into the muffin tins and fill up to 2/3rd of the liners.
-
Bake for 20-22 mins until the muffins have risen and turned golden brown.
-
Allow the cupcakes to cool completely.
For cream cheese frosting
-
Beat butter and cream cheese until well combined.
-
Add the powdered sugar and vanilla extract, whisk well until it is smooth.
-
Transfer to a piping bag and decorate according to your choice.
-
Top with chopped walnuts and candied Easter eggs (optional).
Notes
- If you do not prefer heavy frosting, you can cut down the measurements; cream cheese to 4oz, and powdered sugar to 2 cups.
- Baking time vary from oven to oven, on a safer side check the muffins after 15 minutes of baking.