The Best Carrot Cake Cupcakes with Cream Cheese Frosting

• Vegetarian

• Produce

  • 1 1/2 cups Carrots, heaping

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Cinnamon
  • 1 cup Flour
  • 2 cups Powdered sugar
  • 1/4 tsp Salt
  • 3/4 cup Sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 2/3 cup Oil

• Dairy

  • 4 tbsp Butter
  • 4 oz Cream cheese

Found on pinchofyum.com

Description

Ingredients

• 1 cup flour
• ¾ cup sugar
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1½ cups grated carrots (heaping)
• ⅔ cup oil
• 2 eggs, beaten
• 4 ounces cream cheese
• 4 tablespoons butter
• 2+ cups powdered sugar
• 1 teaspoon vanilla

Directions

• Preheat the oven to 350 degrees. Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. In a separate bowl, combine the grated carrots and the oil. Slowly add the flour mixture, stirring until just mixed. Add the beaten eggs and stir a few times (like 15 or less around the bowl - the fewer the better)!
• Grease a muffin tin or use paper liners. Scoop the batter into a muffin tin, filling each muffin tin about ⅔ of the way up the side. Bake for 13 minutes, check how theyre doing, and add a few minutes if necessary. I find that the baking time varies greatly with oven, so just check for the right golden brown color and springy tops. Allow the cupcakes to cool.
• For the frosting, blend the cream cheese, butter, and vanilla until smooth. Slowly beat in the powdered sugar until smooth. Transfer to a plastic bag or similar tool for piping the frosting evenly on the cupcakes.