Description
Moist carrot cupcakes topped with a rich cream cheese frosting, perfect for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat oil, sugar, eggs, and vanilla until smooth. Gradually mix in dry ingredients, then fold in grated carrots.
- Divide batter evenly among cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes or until a toothpick inserted comes out clean. Cool completely.
- For frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, beating until smooth. Frost cooled cupcakes.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American